Pumpkin soup with lentils
Colourful pumpkin soup has been a beloved winter warmer for generations.
Ingredients
Serves: 12
- 1.5 kg pumpkin
- 2 tablespoons olive oil
- 2 large onions, peeled and chopped
- 2 medium carrots, peeled and chopped
- 4 medium tomatoes, peeled, seeded and chopped
- 2 litres chicken or vegetable stock (recipes on this website)
- Strained juice of 1 lemon
- 1/4 teaspoon freshly grated nutmeg
- 2/3 cup red lentils, rinsed and drained
- 1 teaspoon salt
- Freshly ground black pepper
- 1 cup milk
Directions
Preparation:20min ›
Cook:55min ›
Ready in:1hour15min
- Using a spoon, carefully remove and discard the seeds from the pumpkin. Cut away the skin, then roughly chop up the flesh—there should be about 750 g. Heat the oil in a large saucepan, add the chopped onions and carrots and cook on low heat until the onions are softened but not browned. Add the chopped pumpkin, tomatoes, stock, lemon juice, nutmeg, lentils, salt and pepper. Bring to the boil, reduce the heat, cover and simmer for 35 minutes, or until all the vegetables and lentils are cooked.
- Remove the saucepan from the heat, allow the soup to cool slightly, then purée it, in batches, in a food processor or blender. Return the puréed soup to the saucepan, stir in the milk and season to taste with salt and black pepper. Reheat for 5–10 minutes, then pour the soup into heated mugs or bowls and serve with fresh crusty bread.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (4)
Excellent and tasty easy recipe - 18 Mar 2010
This was a nice soup. The lemon was a nice addition. I used coconut milk instead. Thank you for the recipe. - 02 Oct 2015
Used different ingredients. I didn't think it had enough flavour so I added about 1 teaspoon each of cumin powder and cayenne pepper. Plus added a dollop of maggi seasoning. - 07 Jun 2011