Pumpkin, Red Lentil and Miso Soup

This delicious Pumpkin Soup is rich and hearty. The red lentils add some protein and make the soup creamy and filling with a warm almost spicy flavour.

Serves 4

Ingredients

• 1 tbsp Ziggy’s Bunya Nut & Honey Miso

• ½ butternut pumpkin (roughly 800g)

• 1 potato

• 1 carrot

• ½ onion

• 2 cloves garlic, sliced

• ½ cup red lentils 

• 500ml chicken stock

• 1 tsp tahini

• 2 tbsp yoghurt

• Cracked pepper, sourdough and feta to serve

Shop Ziggy’s range of wild miso!

Method

1. Roughly chop the butternut pumpkin, potato, carrot, onion and garlic.

2. Saute the onion for 5 mins in a little olive oil then add the rest of the veg and saute for 10 mins to bring out the sweetness of the veggies.

3. Meanwhile, in a separate pot, cook the red lentils in boiling water (takes 10-15mins). Drain and rinse.

4. Add chicken stock and miso and simmer until you can mash the veg easily. Add the cooked red lentils and blend with a handheld stick mixer. If you are using a blender allow the soup to cool first. You can add a bit more stock until you reach the thickness you like.

5. Mix tahini with yoghurt and swirl through. 

6. Season with cracked pepper and serve with sourdough and feta.