• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Ren Behan - Author Wild Honey and Rye

Food Writer

Main navigation

  • Buy the Book (USA)
  • Media
  • Recipes
  • Lockdown
  • Buy the Book (UK)
  • About Ren
  • Blog
  • Widget Area for Top Menu

Pumpkin (or Butternut) Soup with Kefir and Poppy Seeds

November 2, 2017

You can make this soup with fresh pumpkin, or butternut squash. Kefir is a gut-friendly dairy produce, but you can swirl fresh cream or sour cream through this soup, too. If you’re vegan, you can follow exactly the same recipe, but swap the kefir for some vegan/soy yoghurt instead and be sure to use a vegan-friendly, vegetable stock.

 

Aside from being packed full of fresh veggies, most of the other ingredients you’ll find in the store cupboard – red lentils, stock, a tin of tomatoes or passata and since I had a packet of poppy seeds open from making a Plum and Poppy Seed traybake, I sprinkled some over the finished soup, but the roasted seeds or any other seeds would be nice too.

leftover pumpkin soup with kefir

 

leftover pumpkin soup with kefir
Print

Pumpkin Soup with Kefir and Poppy Seeds

Prep 10 mins

Cook 14 mins

Total 24 mins

Author Ren Behan

Yield 6 servings

Whip up this simple and healthy seasonal pumpkin soup (or use squash) for the perfect autumnal bowl of comfort for lunch or as a light supper. Add a drizzle of kefir for a dose of healthy probiotic and a sprinkle of poppy seeds for a bit of crunch.

Ingredients

  • 1 tbsp olive oil
  • 2 white onions, peeled, halved
  • 700g pumpkin or squash, peeled, de-seeded and chopped into cubes
  • 2 carrots, peeled, chopped
  • 1 stick celery, washed
  • 200g/1 cup red lentils
  • 1 x 400g tin tomatoes or tomato passata
  • 1 litre vegetable or chicken stock
  • Sea salt and black pepper
  • 200ml kefir (cultured milk drink) or use natural yoghurt 
  • 1 tsp poppy seeds per bowl
  • Cheap generic zetia
  • Norvasc price in pakistan
  • Cost of aggrenox
  • Azilect generic price
  • Cost of singulair at costco

Instructions

  1. Take a large 24cm pan or stock pot, add the olive oil and heat. Add the onions and fry until slightly softened and golden brown.
  2. Add the pumpkin, carrots and celery, stir well and continue to cook for 5 minutes.  
  3. Add the red lentils, tomatoes/passata and stock to the pan. Ensure everything is covered with stock, if not, add a cupful more of water.
  4. Bring to the boil and simmer gently for 20 minutes until all the vegetables are soft (the carrots will take the longest to cook).
  5. Season well with sea salt and black pepper.
  6. Allow the soup to cool a little and then use a stick blender to blend the soup, or transfer into a jug blender (you may need to blend in two batches)
  7. Serve the soup with a drizzle of kefir and sprinkle over some poppy seeds, or other seeds of your choice.

You may like:

Beetroot and Kale Soup with Almond Crumble

Spiced Pumpkin, Carrot and Sweet Potato Soup by Helen at Fuss Free Flavours

Polish Forest Mushroom Soup 

 

Thank you to Jude for the pretty napkins from Anthropolgie which were a book launch gift – I love them. 

Filed Under: Lockdown, Recipe, Soup, Vegetarian2 Comments

« The happy launch of Wild Honey and Rye and how to party like a Pole!
3 Grain Risotto with Chicken and Dill »

About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. Chris says

    February 21, 2022 at 3:00 am

    Hey Ren, I just stumbled upon this recipe and it looks fantastic. I would have never thought to put kefir and poppy seeds into pumpkin soup, but I bet it adds a citrusy zip. Will try this week!

    Reply
  2. FirstChandra says

    December 5, 2017 at 12:40 pm

    I have noticed you don’t monetize your site, don’t waste your traffic, you can earn additional bucks every month because you’ve got hi quality content.
    If you want to know how to make extra bucks,
    search for: Boorfe’s tips best adsense alternative

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Posts by email!

Subscribe now to get new posts direct to your email inbox

Search the site

Follow me on Instagram!

340,000+ Pinterest Followers – RenBehanFood

Visit Ren Behan Food's profile on Pinterest.

Archives

Footer

Copyright © 2023 Ren Behan · Custom Theme by Moonsteam Design