Pumpkin, Red Lentil, and Chorizo Soup
Ingredients:
½ lb Self-Reliant Seitan Chorizo Crumbles
4 Tbsp Olive Oil
1 medium pie pumpkin, peeled, deseeded* and diced into medium cubes
1 medium onion, diced
2 carrots, peeled and diced
3 sticks of celery, diced
2 cloves of garlic minced
1 tsp smoked paprika
1 ½ cups dried red lentils
7 cups vegetable broth
1 roasted red bell pepper, diced**
2 Tbsp nutritional yeast
1 Tbsp Braggs Liquid Aminos (or soy sauce)
Optional toppings: vegan sour cream, parsley, roasted pumpkin seeds
Instructions:
- In a large soup pot, add 2 Tbsp Olive oil over medium heat. Fry half of the chorizo crumbles until they start to get crispy. Some might stick to the bottom of the pan. Remove from pan and set aside for topping the soup.
- Using the same pot, add the remaining 2 Tbsp Olive oil. Add the pumpkin, onion, carrot and celery. Season with salt and pepper. Stir occasionally until vegetables begin to soften.
- Add in the garlic, smoked paprika, remaining chorizo crumbles and stir to combine. Cook for 1 minute.
- Add in the red lentils and vegetable broth. Season with additional salt and pepper (amount will depend on the broth you are using)
- Bring the soup to a boil and then cover and simmer until the lentils are soft, about 20 minutes.
- Add in the roasted red pepper, nutritional yeast and Braggs liquid aminos.
- Blend with an immersion blender or standard blender in batches until smooth. Season with salt and pepper to taste.
- Serve topped with crispy chorizo crumbles, vegan sour cream and parsley.
Zero-Waste Tips:
*Roast your pumpkin seeds with some oil and salt for a crunchy topping or salty snack.
**Roast your own red peppers! Char red bell peppers over your stovetop flame, or by broiling in the oven or toaster oven. Place charred peppers in a tupperware container with lid on for 10 minutes to cool. Peel skin off of the charred peppers. Remove the stems and seeds. Chop the remaining red pepper flesh and use in this recipe!
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