Pumpkin and Lentil Curry Soup

    40 minutes

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


    Victoria, Australia
    10 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)