Pumpkin and Lentil Soup with Linseed/Flaxseed Oil

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Our fresh cold pressed linseed/flaxseed oil in a pumpkin and lentil soup is a real treat loaded with omega 3.


1 tbsp ghee or cold-pressed coconut oil

2 onions, chopped

3 garlic cloves, chopped

approx 800g chopped pumpkin flesh or squash

100g split red lentils

½ small pack thyme, leaves picked, plus extra to serve

1l hot vegetable or chicken stock

1 teasp of The Linseed Farm’s fresh linseed oil

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.

WARNING: Please do not Fry or Roast with Linseed/Flaxseed Oil.

REASON: It degrades the oil and doesn't taste very nice.
 


Pumpkin and Lentil Soup with Linseed/Flaxseed Oil