Red Lentil, Chicken and Pumpkin Soup with Buttery Pepitas

Cook Time 1 hour

Serves 4

Ingredients

1 tbsp olive oil

1 onion, chopped

1 celery stalk, chopped 

½ butternut pumpkin, peeled and cut into even chunks

1 cup red lentils, rinsed

2 chicken drumsticks

500ml chicken stock

1L water

A pinch of salt

¼ cup pepitas

25g butter

½ tsp smoked paprika

Method

Heat olive oil in a large pot over medium heat. Add onion, celery, and pumpkin, and sauté for 5–6 minutes, until softened.

Add the lentils and drumsticks, followed by the stock and water. Bring to a boil, then reduce heat and simmer for 30–35 minutes, until chicken is falling off the bone and lentils are soft and breaking down.

Remove chicken legs and shred meat off the bone. Discard bones and reserve meat for later.

Use a stick blender or a regular blender to puree soup until smooth. Check seasoning. Stir through the shredded chicken. 

For pepitas, melt the butter. Add the pepitas and toss for a minute. Now add the paprika and a pinch of salt, and swirl the pan. 

Serve soup and garnish with buttery pepitas.