Cajun Pumpkin Soup

RECIPE CREATED FOR PUMPKIN COCOTTE
TIME: 1 hours
SERVING SIZE: 6

RECIPE NOTES

Chilly autumn nights call for hearty, bold flavors, like the ones in this vegetarian Cajun pumpkin soup. Fiery spices bring just enough heat to the subtle sweetness of pumpkin puree and the earthiness of lentils, and the unique garnishes create an intriguing palate of textures. Serve it in the enameled cast iron Pumpkin Cocotte for all the fall feels.

INSTRUCTIONS

Rinse lentils in a fine mesh strainer under cold running water, removing any debris or rocks. Set aside.

Heat 1 tablespoon olive oil in a Dutch Oven or Cocotte over medium heat. Add breadcrumbs, and toast stirring frequently until golden-brown, about 2-3 minutes. Transfer breadcrumbs to a paper towel-lined plate. Season with 1 teaspoon salt (or to taste) and set aside. Wipe out pot with a paper towel.

Heat remaining 1 tablespoon oil in clean pot set over medium heat. Add onion, and cook, stirring occasionally, until translucent, about 3 minutes. Add 1 tablespoon salt, black pepper, paprika, garlic powder, white pepper, oregano, cayenne and thyme to the pot, and stir until fragrant, about 1 minute. Add broth and bring to a simmer. Stir in rinsed lentils and reduce heat to low. Cover with lid and simmer until lentils are tender, about 17-20 minutes.

Add the pumpkin puree and stir to combine. Cover and simmer, stirring occasionally, until flavors develop and soup thickens, about 5-10 minutes longer. Remove from heat.

Divide soup among serving bowls. Drizzle with creme fraiche and garnish with fresh parsley, toasted pumpkin seeds, breadcrumbs, and crushed red pepper flakes.