Lentil & pumpkin soup

• porsi: 4 servings

Bahan-bahan

750 g pumpkin or sweet potatoes, peeled and cubed

4 Tbsp olive oil

1 onion, peeled and finely chopped

1 ½ Tbsp tomato paste

2 tsp Aleppo pepper (pul biber)

175 g (200 ml) red lentils

1 ⅕ lt water or light chicken or vegetable stock

1 Tbsp finely chopped flat-leaf parsley, to garnish (optional)

salt and pepper

3 Tbsp butter

1 tsp Aleppo pepper (pul biber)

salt

Petunjuk

Preheat the oven to 200C (390 F).

Mix the pumpkin or sweet potato with 2 Tbsp olive oil and some salt and pepper. Roast until softened but not too brown, 20-30 minutes or more, depending on the size of your cubes.

Meanwhile, fry the onion in the remaining 2 Tbsp olive oil over a medium heat until softened but not browned, 10-12 minutes. Stir regularly. Add tomato paste, 2 tsp Aleppo pepper, lentils and some salt and pepper. Stir well. Add water, stir again. Put the lid on and bring to the boil. Once boiling, turn the heat to low and leave to simmer until the lentils are cooked and mushy, 10-15 minutes.

When the lentils are cooked, add the roasted pumpkin or sweet potato cubes, reserving a few for garnish. Blitz the soup to a puree with a stick blender or regular blender. Taste for seasoning, adding more salt, pepper, chili flakes or a few drops of lemon as necessary. I prefer the soup to be a little spicy, keeping in mind it will be served with a slightly spicy butter on top.

Make chili butter by melting the butter. When bubbling, take off the heat and stir in Aleppo pepper and salt.

Serve the soup garnished with some whole cubes of pumpkin or sweet potato, a little chili butter and a scattering of chopped parsley, if you like.