Cream of lentil, chestnut and pumpkin soup

Recipe

Preparation 30 minutes

Cooking time 40 minutes

Step 1

Peel the shallot. Chop the leek and shallot. Brown the 2 ingredients in a little oil in a casserole dish for 5 minutes.

Step 2
Rinse the lentils. Add them to the casserole with the thyme. Cover with the stock and cook for 15 minutes.

Step 3

Add the chestnuts to the pan and continue cooking for a further 15 minutes. Season with salt and pepper at the end of cooking. Keep a ladleful of vegetables, remove the sprig of thyme and blend thoroughly with the stock to obtain the consistency of a soup.

Step 4
Meanwhile, peel the pumpkin, remove the seeds and cut into small cubes. Sauté for 5 minutes in the remaining oil.

Step 5

Serve the soup piping hot in soup plates with 1 tablespoon of unblended vegetables, the pumpkin cubes, a dollop of cream and the pumpkin seeds. Adjust seasoning if necessary.

♥To be enjoyed with Palmer & Co Blanc de Noirs.

Ingredients

• 300 g blond or green lentils
• 300 g vacuum-packed or frozen chestnuts
• 1 slice pumpkin
• 1 leek
• 1 shallot
• 1 l vegetable stock
• 4 tbsp pumpkin seeds
• 80 ml double cream
• 2 sprigs thyme
• 50 ml olive oil
• Salt
• Freshly ground pepper