Maryanne Hall
Don’t know what to do with your leftover pumpkin? This soup is delicious, hearty and full of nutrients!
Soup
Heat the oil in a large pan. Fry the onions until softened and starting to turn golden.
Stir in the garlic, chilli, turmeric and ginger and fry for approximately 1 minute.
Add the pumpkin flesh and lentils, then pour in the hot stock. Season, cover and simmer for 20-25 minutes until the lentils and vegetables are tender.
Add the lemon juice towards the end and then blitz the mixture with hand blender or in a food processor until smooth.
Taste for seasoning.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
