Pumpkin and Lentil Curry Soup

Pumpkin and Lentil Curry Soup


2 people made this

This is a hearty pumpkin soup that is super tasty and perfect for a winter evening. Serve with warm bread.

ApplePie Victoria, Australia

Serves: 6 

  • 2 litres vegetable stock
  • 80g lentils
  • 1 small pumpkin, diced
  • 1 onion, diced
  • 1 carrot diced
  • 1 small bunch spinach
  • 2 stick celery, diced
  • 3 cloves crushed garlic
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. In a large saucepan add the vegetable stock and lentils, simmer until the lentils soften.
  2. Add to the saucepan the pumpkin, onion, carrot, spinach, celery, garlic, curry powder, cumin and turmeric.
  3. Simmer until the vegetables are soft, take of the heat and let cool. Using an immersion blender gently blend the soup, make sure it is not over-processed and there is still some texture.
  4. Reheat to serve, being careful it doesn't stick.

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