Butternut Soup with Pumpkin Seed Popcorn

Here is a simple and quick recipe for a soup.

I needed to use some left over vegetables that I didn’t use for my Sunday dinner. I also had some left over cooked chicken. You could make this recipe with or without the chicken. It would be just as filling.

butternut soup with pumpkin seed popcorn

1 tsp oil
1 onion
1 garlic clove
1 tbs cumin
1/2 tsp chilli flakes
400g butternut squash
2 small carrots
50g red lentils
chicken stock cube
salt and pepper
50g crème fraîche
1 tsp oil
20g pumpkin seeds

optional – 1 cooked chicken breast, chopped up into small pieces

heat the oil in a large pan • roughly chop the onions and garlic • fry until soft • stir in the cumin and chilli flakes • roughly chop the butternut and carrots • add them to the pan • add the stock cube and lentils • fill with water until everything is covered • cover and simmer for 25 minutes

in a nonstick pan add 1 tsp of oil • turn on a low heat • add the seeds • keep stirring • when they start to pop cover with a lid • keep stirring • when it goes quiet remove from the heat • transfer to kitchen paper

blend the soup with a hand blender until smooth • add the chicken • return to the heat for 5 minutes • add in the crème fraîche and mix well • serve in bowls and top with crème fraîche and the popcorn

this makes 2 large portions or 4 small


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