CURRIED PUMPKIN AND LENTIL SOUP

If you’re looking for an easy and wholesome soup to make, and also affordable for the whole family.  This is one for you!  
 

Servings: 6

Preparation time: 20 minutes Cooking time: 40 minutes

Total time: 1 hour

 

INGREDIENTS

  • 2.5kg kent pumpkin, peeled and chopped into pieces

  • 1 tsp turmeric

  • 2  tsp mild curry powder

  • 1 tsp cumim

  • 4 cups vegetable stock

  • 3 cups water

  • 1 cube chicken stock

  • 1 onion, finely diced

  • 2 garlic cloves, crushed

  • 1.5 cups dried red or brown lentils

  • 2 tbsp olive oil or coconut oil

  • Salt and pepper to season

  • Greek yogurt for serving

 

METHOD

  1. Pour 1 tbsp of olive oil into a large saucepan on medium heat.  Add the onion and garlic, and cook until soft.  

  2. Add turmeric, cumin and curry powder, mix with the onion and garlic.

  3. Add pumpkin, lentils, water and stock.  Stir to combine all the ingredients.

  4. Reduce heat to medium-low and leave to cook. Cover partially.  Stir every 15 minutes and season to your taste.

  5. Once all the ingredients are tender, scoop out the solid ingredients and blend in batches, until smooth. Return the blended ingredients into the stock and stir.  

  6. Allow the mixture to simmer on low, stirring until smooth and velvety.  Season if needed.

  7. Cool for 10 minutes before serving.  Serve with a dollop of Greek yogurt and buttered sourdough.

RecipesChristiana Argyrou