Curried Pumpkin and Lentil Soup
This is a very thick and hearty soup of pumpkin, lentils and corn. Turmeric and cumin add a delightful fragrance.
Ingredients
Serves: 7
- 1 small butternut pumpkin, halved
- 1 onion, chopped
- 3 cloves crushed garlic
- 1 tablespoon olive oil
- 1 1/2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 8 cups (2 litres) vegetable stock
- 50g lentils
- 2 (400g) tins chopped tomatoes
- 50g uncooked rice
- 175g frozen corn
- handful macaroni, or any other small pasta shape
Directions
Preparation:20min ›
Cook:1hour10min ›
Ready in:1hour30min
- Place cut side of the pumpkin down in a lightly oiled baking pan. Bake at 180 degrees C for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove from oven and set aside to cool enough to be easily handled. Shred flesh of the pumpkin with a fork.
- In a large soup pot, sauté onions and garlic in olive oil. Add curry powder, cumin and turmeric. When onions are transparent, add stock and lentils and bring to the boil. Reduce to simmer and add chopped tomatoes and juice.
- Add rice after 25 minutes along with the corn.
- After 10 more minutes, add the macaroni and pumpkin. Simmer until rice and pasta are cooked.
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Reviews (6)
Used different ingredients. Great recipe for spaghetti squash. I omitted the rice and pasta, and added frozen green beans and tinned chickpeas. I just didn't think the rice and pasta were necessary. The flavour was great, and without the rice and pasta, this was a very low-calorie soup. Even my picky husband liked it! - 08 Oct 2008
nice - I found it quicker to peel and chop pumpkin & cook in microwave. I blended cooked pumpkin with stock before adding to soup. I don't think it needs the corn. very filling - a meal on its own. - 05 Jun 2014
Used different ingredients. Very tasty and very healthy - easy to adjust as well. I didn't use squash, but I did use brown rice. A beautiful mix of colours and flavours! - 08 Oct 2008
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