Equipment
Ingredients
Soup Base
- 350 g red lentils, dry
- 425 g pumpkin puree
- 2 g ground turmeric
- 2 g smoked paprika
- 2 g ground coriander
- 1 g red pepper flakes
- ½ g ground cinnamon
- 15 ml olive oil
- 18 g salt
- 1180 ml water
Toppings and Finish
- 60 g pumpkin seeds
- 1 g cumin seeds
- 45 ml olive oil
- 1 red onion, chopped
- 1 lemon, juiced
Nutrition (per serving)
Method
Place the red lentils, pumpkin purée, turmeric, smoked paprika, coriander, red pepper flakes, cinnamon, 15ml olive oil, 18g salt, and 1180ml water into the slow cooker.
Cover and cook on high for 4 hours (approximately 95°C/203°F) or on low for 6 hours until the lentils are tender.
Heat 15ml of olive oil in a small skillet over high heat.
Add the pumpkin seeds, cumin seeds, and a pinch of salt to the skillet and stir constantly for 2 to 3 minutes until the seeds are toasted.
Transfer the toasted seeds to a plate lined with paper towels to drain.
Add the remaining 30ml of olive oil to the skillet over high heat and sauté the chopped red onion with a pinch of salt for 8 minutes until browned.
Stir the browned onions, their cooking oil, and the lemon juice into the slow cooker.
Serve the soup in bowls and garnish each serving with the toasted pumpkin seeds.
Chef's Notes
- For an extra depth of flavor, toast the spices briefly in a dry pan before adding them to the slow cooker. This blooms their aromatic compounds.
- Adjust the amount of red pepper flakes to your personal heat preference. Start with less and add more if you desire a spicier soup.
- Don't skip browning the red onions; the caramelization adds a crucial layer of sweetness and complexity to the dish.
- For a smoother soup, you can use an immersion blender to partially or fully blend the soup after cooking, before adding the lemon juice and onions.
- The toasted cumin pepitas and browned red onions are essential for texture and flavor contrast. Prepare them while the soup is finishing in the slow cooker.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a saucepan over medium heat, adding a splash of water if the soup has thickened.
