RECIPE

Cajun Pumpkin Soup

Name: Cajun Pumpkin Soup
Cook time: 1 h
Yield: 6

Recipe Created For

Pumpkin Cocotte, Round Dutch Oven

Main Course

Vegetables

Cook Time

Under 1 hour

Serving Size

Cook Mode

INGREDIENTS

1 cup green or brown lentils
2 tablespoons olive oil, divided
1 cup panko bread crumbs
1 teaspoon, plus 1 tablespoon salt
1 yellow onion, finely chopped
1 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1 1/2 teaspoons garlic powder
1 teaspoon white pepper
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 teaspoons chopped fresh thyme
4 cups low-sodium vegetable broth
5 cups pumpkin puree
1/2 cup creme fraiche or heavy cream
Chopped fresh parsley
1/2 cup toasted pumpkin seeds
2 teaspoons crushed red pepper flakes

EQUIPMENT

INGREDIENTS

1 cup green or brown lentils
2 tablespoons olive oil, divided
1 cup panko bread crumbs
1 teaspoon, plus 1 tablespoon salt
1 yellow onion, finely chopped
1 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1 1/2 teaspoons garlic powder
1 teaspoon white pepper
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 teaspoons chopped fresh thyme
4 cups low-sodium vegetable broth
5 cups pumpkin puree
1/2 cup creme fraiche or heavy cream
Chopped fresh parsley
1/2 cup toasted pumpkin seeds
2 teaspoons crushed red pepper flakes

EQUIPMENT

INSTRUCTIONS

Rinse lentils in a fine mesh strainer under cold running water, removing any debris or rocks. Set aside.

Heat 1 tablespoon olive oil in a Pumpkin Cocotte or Dutch Oven over medium heat. Add breadcrumbs, and toast stirring frequently until golden-brown, about 2-3 minutes. Transfer breadcrumbs to a paper towel-lined plate. Season with 1 teaspoon salt (or to taste) and set aside. Wipe out pot with a paper towel.

Heat remaining 1 tablespoon oil in clean pot set over medium heat. Add onion, and cook, stirring occasionally, until translucent, about 3 minutes. Add 1 tablespoon salt, black pepper, paprika, garlic powder, white pepper, oregano, cayenne and thyme to the pot, and stir until fragrant, about 1 minute. Add broth and bring to a simmer. Stir in rinsed lentils and reduce heat to low. Cover with lid and simmer until lentils are tender, about 17-20 minutes.

Add the pumpkin puree and stir to combine. Cover and simmer, stirring occasionally, until flavors develop and soup thickens, about 5-10 minutes longer. Remove from heat.

Divide soup among serving bowls. Drizzle with creme fraiche and garnish with fresh parsley, toasted pumpkin seeds, breadcrumbs, and crushed red pepper flakes.