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Indian curried pumpkin soup
Indian curried pumpkin soup
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Upgrade a classic with spicy Indian pumpkin curry soup topped with crunchy mini pappadams.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 20.00 ml ginger, finely grated
  • 75g curry paste
  • 800g butternut pumpkin, peeled, seeded, chopped
  • 2 carrots, peeled, coarsely chopped
  • 1 Granny Smith apple, cored, coarsely chopped
  • 100g lentils
  • 1l chicken stock
  • 140g yoghurt
  • 1/2 Lebanese cucumber, finely chopped
  • 1/2 tomato, seeded, finely chopped
  • 1/2 red onion, finely chopped
  • 1 tsp cumin seeds, toasted
  • Coriander leaves, to serve
  • Mini pappadams, to serve
Instructions:
  • In a large saucepan over medium heat, gently heat the oil. Sauté brown onion for 5 minutes until softened. Stir in ginger and curry paste, cooking for an additional minute until fragrant.
  • Combine pumpkin, carrot, apple, lentils, and stock in a pot over high heat. Bring to a boil, then reduce heat to medium. Simmer, stirring occasionally, for 25-30 minutes until the vegetables are tender.
  • Blend until velvety smooth using a stick blender. Portion into serving bowls and garnish generously with yogurt, cucumber, tomato, red onion, cumin seeds, and fresh coriander. Accompany with mini Pappadams for a delightful presentation.

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