Pumpkin and Lentil Soup with Linseed/Flaxseed OilBack to Recipes
Our fresh cold pressed linseed/flaxseed oil in a pumpkin and lentil soup is a real treat loaded with omega 3.
Heat the oil in a large pan. Fry the onions until softened and starting to turn golden. Stir in the garlic, pumpkin flesh, lentils and thyme, then pour in the hot stock. Season, cover and simmer for 20-25 mins until the lentils and vegetables are tender. Whiz in a blender, then add the linseed oil and a sprinkling of thyme to serve.