Name: Red Lentil, Chicken and Pumpkin Soup with Buttery Pepitas
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: Australian
Ingredients: 1 tbs olive oil; 1 onion, chopped; 1 celery stalk, chopped; ½ butternut pumpkin, peeled and cut into even chunks; 1 cup McKenzie's Australian Red Split Lentils, rinsed; 2 chicken drumsticks; 500ml chicken stock; 1L water; A pinch of McKenzie's Australian Natural Sea Salt; ¼ cup pepitas; 25g butter; ½ tsp smoked paprika

Step 1

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

Step 2

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.

Step 3

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

Step 4

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

Step 5

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

Step 6

Serve the soup and garnish with the buttered pepitas.

Red Lentil, Chicken and Pumpkin Soup with Buttery Pepitas