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Pumpkin soup is one of my favourite soups, but adding lentils and a touch of curry sends this soup into flavour overload. And it is also very healthy and easy to cook, making it a great option to cook while you are travelling. It does take a little longer than the 30 minutes that we like our recipes to take to make however, you need a little extra cooking time to ensure the lentils are soft. But believe me, this soup is worth the wait.
Turn these ingredients into a fabulous soup!
Curry Lentil and Pumpkin Soup
August 5, 2021
Persons
1
Serving Size
1-2 bowls
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Notes
Utensils required:
Chopping board and knife.
Pot/saucepan.
Bowl and spoon.
Ingredients
- 1/4 pumpkin (I have used a Kent pumpkin for this recipe)
- 1 small brown onion
- 1 cup Lentils or Blend of Lentils
- 5 cups of water - per cup of lentils
- 1 litre Vegetable Stock
- 2 tablespoons curry powder
- Optional: bread to serve with, grated parmesan cheese to sprinkle on top
Instructions
- In a pot, add lentils, curry powder and water and boil for 10 minutes to soften lentils.
- Chop pumpkin and onion.
- After 10 minutes, add pumpkin, onion, vegetable stock and second tablespoon of curry powder (you can put more if you like it spicy)
- Bring to boil, and simmer with lid on saucepan for 30 minutes, stirring occasionally. Pumpkin should soften and melt into mixture when stirred.
- Remove from heat and stir.
- Serve hot in a bowl. Can be served with bread and/or toast. I sprinkled some grated parmesan cheese on top - yummy!
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