Recipe for: Red Lentil and Pumpkin Soup in Autumn, Smoked Style (Halloween) - photo 1
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Recipe for: Red Lentil and Pumpkin Soup in Autumn, Smoked Style (Halloween)

Spicy Soups halloween 60 min Medium 0 views ~17.63 PLN * - (0)
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Description

Creamy red lentil and pumpkin soup combines the sweetness of roasted pumpkin with a slightly smoky hint of paprika and the warm aroma of cumin. This hearty, warming dish is inspired by Polish cuisine and autumn flavors — perfect for Halloween thanks to its gold-orange color and the possibility of decorative serving (pumpkin seeds, kale chips, sour cream). Serve the soup with rye bread or barley as a side; it’s great for a family lunch or dinner with a glass of wine. The consistency is velvety, and the flavor is balanced by the tartness of lemon juice and the boldness of the spices.

Ingredients Used

Ingredients (17)

Servings:
4
  • Pumpkin 600 g
  • Czerwona soczewica 200 g
  • Onion 1 pcs (~150 g)
  • Carrot 1.9 pcs (~150 g)
  • Garlic 3 clove (~15 g)
  • Rapeseed oil 30 g
  • Vegetable broth 1000 ml
  • Cumin 2 g
  • Lemon juice 30 ml
  • Butter 20 g
  • 🌿 Spices
  • Smoked paprika 2 tsp (~4 g)
  • Marjoram 2 g
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Roasted pumpkin seeds 30 g
  • Kale 30 g
  • 18% cream 50 ml
💰 Estimated dish cost: ~17.63 PLN (4.41 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients: cut the pumpkin in half, remove the seeds with a spoon, and peel it (if you are using hokkaido pumpkin, you can leave the skin on after baking, but it is easier to peel it raw). Cut the flesh into cubes about 2 cm on each side. Peel the onion and chop it finely. Peel the carrot and slice it into rounds or half-rounds about 0.5 cm thick. Peel the garlic and finely chop it or crush it with a knife.

Ingredients: Pumpkin, Onion, Carrot, Garlic
Use a large cutting board and a sharp chef's knife; if the pumpkin is slippery, cut a small piece off the bottom to stabilize it. When cutting the pumpkin, be cautious — use a heavy, stable knife.

Roasted pumpkin (optional, but recommended)

2

Preheat the oven to 200°C (top-bottom). Line a baking tray with parchment paper, spread the pumpkin cubes in a single layer, drizzle with 1 tablespoon of rapeseed oil (15 g) and lightly salt. Bake for 20-25 minutes until the pumpkin is tender when pierced with a fork and slightly browned at the edges. The roasted pumpkin will gain a sweet, caramelized flavor.

Ingredients: Pumpkin, Rapeseed oil, Salt
Use a rimmed baking sheet so the pumpkin doesn't fall off. Check for softness with a fork — when the fork goes in easily, the pumpkin is ready. Roasting brings out the sweetness and shortens the cooking time for the soup.

Frying

3

In a large pot (capacity 4-5 l), heat 1 tablespoon of rapeseed oil (15 g) over medium heat. Add the chopped onion and sauté for 6-8 minutes, stirring with a wooden spoon every 30-40 seconds, until the onion becomes translucent and lightly golden. Add the carrot and sauté for another 4-5 minutes until slightly softened. Add the garlic and sauté for another 30-45 seconds — until you can smell the aroma, but do not burn the garlic (it will become bitter).

Ingredients: Rapeseed oil, Onion, Carrot, Garlic
The best is a frying pan or pot with a thick bottom (?>2 mm) — it distributes heat evenly. Do not fry on too high heat, as the onion may burn; translucency means it is soft and semi-transparent.

Adding spices and lentils

4

To the sautéed onion and carrot, add smoked paprika (4 g), cumin (2 g), and marjoram (2 g). Stir for 20-30 seconds to release the spices' aroma (do not cook longer to avoid burning the paprika). Then add red lentils (200 g) and stir for 30 seconds to coat each grain with the spices.

Ingredients: Smoked paprika, cumin, Marjoram, Czerwona soczewica
Use a metal or silicone spoon for mixing. Briefly sautéing the spices enhances their aroma — be careful not to burn the smoked paprika.

Cooking

5

Pour the vegetable broth (1000 ml) into a pot and bring to a boil over high heat. Reduce the heat to medium-low, partially cover with a lid, and cook for 12-15 minutes until the lentils and carrots are tender. If you roasted the pumpkin, add the roasted pumpkin cubes now; if not, add the raw pumpkin and cook for an additional 12-15 minutes until the pumpkin is soft.

Ingredients: Vegetable broth, Pumpkin, Czerwona soczewica
The pot should be simmering gently — strong boiling will break it apart with a fork; control the flame. Red lentils break down very quickly and thicken the soup — this is desired. Check the softness with a fork.

Blending and seasoning

6

When all the ingredients are soft, remove the pot from the heat. Using an immersion blender in the pot, blend the soup into a smooth cream — move the blender slowly from the bottom to the top until the soup is uniform. Alternatively, transfer in batches to a countertop blender and blend. After blending, add the butter (20 g) and stir until melted. Taste and season with salt (adding more teaspoons if needed) and pepper (2 g). Finally, pour in the lemon juice (30 ml), mix well, and taste — the acidity should balance the sweetness of the pumpkin.

Ingredients: Butter, Salt, Black pepper, Lemon juice
Use an immersion blender with a splash guard or cover the blender while mixing. If the soup is too thick, add 50-150 ml of hot broth or water. Blend in short bursts to avoid overheating the device.

Final seasoning

7

Taste the soup and adjust the seasonings: if it lacks a smoky aroma, add ½ teaspoon of smoked paprika; if the soup is bland, add another 5-10 ml of lemon juice. If you want a creamier consistency, add 50 g of 18% cream (optional).

Ingredients: Smoked paprika, Lemon juice, 18% cream
Season in small amounts — it's easier to add than to take away. Remember that cooling will slightly mellow the flavors.

Preparation of toppings (optional)

8

If you are using pumpkin seeds: toast them in a dry pan for 3-4 minutes over medium heat, stirring until they start to smell slightly and sizzle. For kale chips: tear the kale leaves into large pieces, drizzle with 1 tablespoon of oil (15 g), spread them on a baking sheet, and bake at 160°C for 8-12 minutes until crispy. You can also prepare whole grain bread croutons.

Ingredients: Kale, Rapeseed oil
Toast the pumpkin seeds over low heat near the burner; they can easily burn in the last minute. Check the kale after 8 minutes — every oven heats differently.

Serving

9

Ladle the soup into deep plates. In the center, add a dollop of 18% cream (50 g) if using, sprinkle with toasted pumpkin seeds, and garnish with one or two kale chips. For serving, we recommend rye bread or slices with spelt. Serve hot, immediately after preparation.

Ingredients: 18% cream, Kale
Use a spoon to decorate the cream — drag a teaspoon to create a pattern. The soup looks best in dark, matte plates that highlight the orange color (Halloween effect).

Organization and Safety

10

After cooking is finished, turn off the stove and move the hot pot to a cooler part of the stove. Wash the knives and cutting board used for chopping the pumpkin and garlic. If there is leftover soup, cool it to room temperature before storing it in the refrigerator.

When working with hot soup, be careful when pouring and blending — hot liquids can splash. Close the hand blender before lifting it out of the soup.

Fun Fact

💡

Red lentils are traditionally used in Middle Eastern and Asian cuisines, but combined with pumpkin, they create an interesting combination: the lentils thicken the soup, giving it a creamy texture without the need for a large amount of cream.

Best for

Halloween Jesienna kolacja Obiad rodzinny

Tips

🍽️ Serving

Serve in deep plates or bowls. A sour apple salad pairs well with the soup as a side dish, or you can have dark bread on the side. To achieve a 'dark' decoration effect for Halloween, create a pattern with a swirl of cream and sprinkle pumpkin seeds in the shape of a spider web.

🥡 Storage

Store in airtight containers in the refrigerator for up to 3 days. When reheating, warm slowly over low heat, stirring to prevent sticking; optionally add 50-100 ml of water or broth if the soup has thickened. You can also freeze in portions for up to 3 months — thaw slowly in the refrigerator before reheating.

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