Name: Creamy spiced pumpkin soup with red lentils recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 36.40 gm olive oil; 1 brown onion, coarsely chopped; 2 garlic cloves, crushed; 2 tsp finely grated ginger; 5.00 gm ground cumin; 2 tsp ground coriander; 1 tsp ground turmeric; 800g butternut pumpkin, seeded, peeled, coarsely chopped; 2 carrots, peeled, coarsely chopped; 100g lentils; 1l mixed vegetables; 125ml thickened cream; 400g can chickpeas, rinsed, drained; 2.50 gm ground cumin; 1/2 tsp ground coriander; 1.25 gm ground paprika; ½ tsp ground turmeric; 125.00 ml coriander leaves; 60ml peanut oil

Creamy spiced pumpkin soup with red lentils recipe

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Creamy pumpkin soup with fresh herbs - a comforting meal ready in under an hour. Perfect for lunch or dinner, just add crusty bread for a delicious experience!

Ingredients:

1 brown onion, coarsely chopped
2 tsp finely grated ginger
5.00 gm ground cumin
2 tsp ground coriander
1 tsp ground turmeric
800g butternut pumpkin, seeded, peeled, coarsely chopped
2 carrots, peeled, coarsely chopped
100g lentils
1l mixed vegetables
125ml thickened cream
400g can chickpeas, rinsed, drained
2.50 gm ground cumin
1/2 tsp ground coriander
1.25 gm ground paprika
½ tsp ground turmeric
125.00 ml coriander leaves
60ml peanut oil

Instructions:

In a large saucepan over medium heat, heat the oil until shimmering. Add onion, garlic, and ginger, and sauté for 5 minutes until the onion softens. Stir in cumin, ground coriander, and turmeric, and cook for 30 seconds until fragrant.
Combine the pumpkin, carrot, lentils, and stock in a pot and bring to a boil. Lower the heat to medium-low and simmer partially covered for 30 minutes or until the pumpkin and carrot are tender. Allow it to cool slightly before serving.
In a hot frying pan, sizzle chickpeas with a blend of cumin, coriander, paprika, and turmeric in oil. Stir and cook for 2-3 mins until golden. Allow to cool a bit before using.
Prepare the coriander oil by blending fresh coriander with oil until smooth, then season to taste.
Blend the pumpkin mixture using a stick blender until smooth. Season to taste, then stir in half of the cream. Portion the mixture into serving bowls and drizzle with the coriander oil and remaining cream. Finish by sprinkling the spiced chickpeas on top.

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