Pumpkin, Leek & Apple Soup
Pumpkin, Leek & Apple Soup
- July 20, 2021
- Posted by: Fitbliss
Preheat oven to 220°C and line a baking tray with baking paper.
Heat half the oil in a large saucepan over medium heat. Add garlic and leek and saute for 3-4 minutes until leek has softened. Add cumin, stirring to coat leek and cook for 1-2 minutes until cumin becomes fragrant.
Add pumpkin, apple, lentils and chickpeas and cook for 2-3 minutes until pumpkin is well coated in spice and leek. Add stock and water, bring to a simmer, cover and cook for 15 minutes until pumpkin and apple have softened.
Puree soup with a stick blender, or work in batches and blitz until smooth in a blender. Adjust seasoning.
Meanwhile, place kale onto prepared tray, toss with remaining oil and season with salt & pepper. Place into oven and cook for 8-10 minutes until crispy.
Whisk yoghurt and lemon juice together and season with salt and pepper.
Divide soup between bowls, swirl in yoghurt and top with crispy kale. Serve with toast on the side.
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 782
- % Daily Value *
- Total Fat 18.3g29%
- Saturated Fat 5.7g29%
- Total Carbohydrate 104.4g35%
- Dietary Fiber 20.5g82%
- Sugars 26g
- Protein 36.6g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 220°C and line a baking tray with baking paper.
Heat half the oil in a large saucepan over medium heat. Add garlic and leek and saute for 3-4 minutes until leek has softened. Add cumin, stirring to coat leek and cook for 1-2 minutes until cumin becomes fragrant.
Add pumpkin, apple, lentils and chickpeas and cook for 2-3 minutes until pumpkin is well coated in spice and leek. Add stock and water, bring to a simmer, cover and cook for 15 minutes until pumpkin and apple have softened.
Puree soup with a stick blender, or work in batches and blitz until smooth in a blender. Adjust seasoning.
Meanwhile, place kale onto prepared tray, toss with remaining oil and season with salt & pepper. Place into oven and cook for 8-10 minutes until crispy.
Whisk yoghurt and lemon juice together and season with salt and pepper.
Divide soup between bowls, swirl in yoghurt and top with crispy kale. Serve with toast on the side.
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Preheat oven to 220°C and line a baking tray with baking paper.
Heat half the oil in a large saucepan over medium heat. Add garlic and leek and saute for 3-4 minutes until leek has softened. Add cumin, stirring to coat leek and cook for 1-2 minutes until cumin becomes fragrant.
Add pumpkin, apple, lentils and chickpeas and cook for 2-3 minutes until pumpkin is well coated in spice and leek. Add stock and water, bring to a simmer, cover and cook for 15 minutes until pumpkin and apple have softened.
Puree soup with a stick blender, or work in batches and blitz until smooth in a blender. Adjust seasoning.
Meanwhile, place kale onto prepared tray, toss with remaining oil and season with salt & pepper. Place into oven and cook for 8-10 minutes until crispy.
Whisk yoghurt and lemon juice together and season with salt and pepper.
Divide soup between bowls, swirl in yoghurt and top with crispy kale. Serve with toast on the side.
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 782
- % Daily Value *
- Total Fat 18.3g29%
- Saturated Fat 5.7g29%
- Total Carbohydrate 104.4g35%
- Dietary Fiber 20.5g82%
- Sugars 26g
- Protein 36.6g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 220°C and line a baking tray with baking paper.
Heat half the oil in a large saucepan over medium heat. Add garlic and leek and saute for 3-4 minutes until leek has softened. Add cumin, stirring to coat leek and cook for 1-2 minutes until cumin becomes fragrant.
Add pumpkin, apple, lentils and chickpeas and cook for 2-3 minutes until pumpkin is well coated in spice and leek. Add stock and water, bring to a simmer, cover and cook for 15 minutes until pumpkin and apple have softened.
Puree soup with a stick blender, or work in batches and blitz until smooth in a blender. Adjust seasoning.
Meanwhile, place kale onto prepared tray, toss with remaining oil and season with salt & pepper. Place into oven and cook for 8-10 minutes until crispy.
Whisk yoghurt and lemon juice together and season with salt and pepper.
Divide soup between bowls, swirl in yoghurt and top with crispy kale. Serve with toast on the side.