adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Red lentil and pumpkin soup
Red lentil and pumpkin soup
0 Likes
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Delicious and comforting budget-friendly pumpkin soup.
Ingredients:
  • Olive oil spray
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp finely grated fresh ginger
  • 5.00 gm curry powder
  • 1kg butternut pumpkin, peeled, deseeded, cut into 1cm-pieces
  • 175g (3/4 cup) red lentils, rinsed
  • 1.25L (5 cups) water
  • 1 vegetable stock cube
  • 90g (1/3 cup) low-fat natural yoghurt
  • Fresh coriander leaves, to serve
Instructions:
  • In a large saucepan over medium-low heat, spray olive oil. Sauté onion until soft, about 5 minutes. Stir in garlic, ginger, and curry powder; cook for 1 minute until aromatic.
  • Combine the pumpkin, lentils, water, and stock cube in a pot and bring to a boil. Lower the heat and simmer partially covered for 15-20 minutes until the pumpkin and lentils are tender. Let it cool before moving on.
  • Blend half of the lentil mixture in a blender until smooth. Pour into a saucepan and repeat with the rest of the lentil mixture.
  • Heat the soup over medium heat, stirring occasionally for 3 minutes or until heated through. Season with pepper, then divide among serving bowls and garnish with yoghurt and coriander before serving.

Similar Recipes