Zucchini, Pumpkin and Lentil Soup

    1 hour 15 minutes

    All the best things in this hearty vegetarian soup - red lentils, zucchini, pumpkin and a dash of curry powder. You'll love it!

    20 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 onion, diced
    • 300g pumpkin, peeled and diced
    • 300g zucchini, peeled and diced
    • 200g red lentils
    • 6 cups (1 1/2 litres) vegetable stock
    • 2 cloves garlic, smashed
    • curry powder, to taste
    • white pepper, to taste
    • 1 tablespoon lemon juice

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Heat olive oil in a suitable saucepan. Saute the onion until soft. Add the pumpkin and zucchini and saute a few minutes more.
    2. Wash the red lentils and add to the saucepan with the stock and garlic. Bring to a simmer and simmer 1 hour on low heat.
    3. Puree the soup with a stick blender and season with curry powder, white pepper and lemon juice.

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