• Brittany Aldridge

Spiced Pumpkin and Lentil Soup

This yummy curry-like soup is a little spicy, filled with healthy veggies, packed with protein, and oh so flavoursome. This recipe is vegan too - I suggest serving it with coconut milk and a squeeze of lime or Greek yoghurt if you prefer!


INGREDIENTS

  • 1 cup of lentils (or a soup blend like lentils, barley, beans)

  • 1 large brown onion

  • 1 carrot

  • 1 stick of celery

  • 4 cloves garlic

  • 2 teaspoons of chilli flakes

  • 2 teaspoons curry powder

  • 2 teaspoons of salt

  • freshly ground black pepper

  • 1 teaspoon ground cumin

  • 1 sprig of fresh rosemary, divided

  • 2 tablespoons of extra virgin olive oil

  • 100 grams of butter

  • 2 kg butternut squash, kent, or another pumpkin, washed

  • 2 litres of vegetable stock or water

  • 1 lime for serving (optional)

  • qreek yoghurt or coconut milk for serving (optional)

INSTRUCTIONS


  • Rinse lentils under cool water then set aside.

  • Put a large dutch oven or pot on the stovetop and set to medium heat. Add olive oil and butter while you chop the veggies.

  • On a clean chopping board finely chop the onion, carrot, and celery, then finely dice the garlic cloves. Add them to the pot, along with curry powder, chilli flakes, cumin, salt, and half the rosemary. Cook gently for around 10 minutes, or until the onion is translucent and everything is fragrant.

  • Meanwhile, deseed and remove the skin of the pumpkin then roughly chop. Ensure they are a similar size so they cook at the same rates. Once this is done, add them to the pot along with the lentils and vegetable stock. Increase stovetop heat to high, bring to the boil, and then cover the pot to simmer for at least 40 minutes.

  • When the pumpkin pieces tender (you can break them up with a wooden spoon), mash or blend the pumpkin pieces until the soup is the consistency you like. Rustic with small chunks or completely puréed its up to you, for this recipe I personally prefer somewhere in between!

  • Return soup to the pot, add the remaining rosemary and cook for a further 10 minutes. Season with salt and freshly ground black pepper to taste.

  • To serve, ladle into soup bowls accompanied by buttered crusty bread, and a dollop of greek yoghurt or coconut milk with a squeeze of lime juice!


Notes:

  • This will keep in an airtight container in the fridge for up to 5 days, or the freezer for up to 3 months.

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