Pumpkin and lentil soup with cheese croutons
1 medium, coarsley chopped
2 clove(s), crushed
pumpkin, butternut, raw
1000 g, peeled, cut into 2cm pieces (buy 1kg)
¾ cup(s), (red), rinsed, drained (150g)
5 cup(s), (1.25L)
140 g, (4x35g)
light vintage cheddar cheese
fresh flat-leaf parsley
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cumin and cook, stirring, for 1 minute or until fragrant.
- Add pumpkin, lentils and stock and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until pumpkin is soft and lentils are tender. Remove from heat and set aside to cool for 15 minutes.
- Using a stick blender or food processor, process soup until almost smooth. Season with salt and freshly ground black pepper. Return soup to medium heat. Cook, stirring, for 5 minutes or until heated through.
- Meanwhile, preheat grill on high. Place bread on a baking tray and grill for 1 minute each side or until toasted. Sprinkle 1 side with cheese and grill for 1–2 minutes or until cheese melts and is golden. Sprinkle soup with parsley and serve with croutons.