the creamiest butternut soup topped with the crunchiest lentils and pumpkin seeds
Vegan | Gluten Free | Nut Free | No Added Sugar
I made this soup for the sole reason to serve as a base for the lentil and pumpkin seed granola. I saw the recipe here and immediately thought it would make for the best soup topping, specifically for a thick and creamy butternut soup.
The butternut soup is a basic and simple soup recipe with few ingredients, but, is perfectly creamy and thick. If you don’t have stock powder (I use the Ina Paarmen’s one), you can use actual vegetable stock or even plain water (you may need to adjust seasoning a bit if using plain water).
The lentil and pumpkin seed granola (which Food 52 just calls crispy lentils and pumpkin seeds) is quite frankly one of the best things you can do with lentils. I call it granola because I’ve seen savoury granola a few times as a topping for soup or salads and thought this passed as a savoury granola.
I kept the recipe the same except I used smoky paprika and doubled the quantity. It would also be delish in a salad for some crunch. If you’re making the lentils just before making the granola, like I did, drain and rinse them well and allow it to properly cool. Also make sure you don’t overcook them, you want them crispy not mushy.
If you like to go heavy on the toppings for your soup, double the granola recipe.
Photography by Feige Lewin
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