Curried Pumpkin and Lentil Soup

What is your take on curried pumpkin and lentil soup? As autumn is slowly creeping in, I have definitely replaced my salads with soups.

Last night we had a very bad thunder storm, and the rains came down in bucket-fulls. But the temperature is still in the low 20s (celcius) which is pretty warm. Having said that, I’m done with my salads and today I had another go at my curried pumpkin soup.

I wanted to use the pumpkins I bought at the farmers’ market on Saturday. I used some pumpkin yesterday in my Moroccan Vegetable Couscous, and today I thought of using the rest of my pumpkin.


My 12-year old granddaughter fancied a soup after school so I  thought a mild curry would do the job.  I was after something filling, which doubles up for both supper and lunch on the go tomorrow. I had no stale bread to hand to make croutons. Quinoa crossed my mind, but on second thoughts I went for red lentils.

Preparing the pumpkin can prove kind-of fiddly, but once you’re past peeling and chopping the pumpkin into cubes, the rest is a breeze.

Here’s the recipe to check out for yourself.

Curried Pumpkin and Lentil Soup
Prep Time
15 mins
Cook Time
30 mins
Resting time
5 mins
Total Time
45 mins
 

A warm and filling soup which easily doubles up for a quick supper or lunch on the go.

Course: lunch, Soup, supper
Cuisine: Plant-based, pulses
Keyword: curry, lentil, pumpkin
Servings: 4 people
Author: Colette Cumbo
Ingredients
  • 1.5 kg pumpkin (peeled and chopped)
  • 1.5 cups red lentils (rinsed)
  • 1 medium-sized onion (chopped)
  • 3 garlic cloves (chopped)
  • 3 tbsps coconut oil
  • 3 tsps Korma curry powder
  • 400 ml coconut milk
  • 1 ltr vegetable stock
  • pumpkin seeds (sprinkle - to serve)
Instructions
  1. Saute onion in coconut oil until soft and translucent. Add chopped garlic and saute for a further 2-3 minutes.

  2. Add the curry powder. chopped pumpkin and lentils and stir until pumpkin and lentils are mixed with the curry and onion mixture.

  3. When mixture is fragrant, tip in the coconut milk and stir. Add vegetable stock, stir and bring to the boil. Lower the heat and simmer for 20-25 minutes until both lentils and pumpkin are soft.

  4. Mash the pumpkin and lentils with a potato masher. For a smooth soup, blitz in a food processor. Season with salt and pepper to taste. Rest for five minutes before serving.

  5. Serve with pumpkin seeds (or chopped roasted cashews).

Recipe Notes

You can manage the consistency of the soup by adding more or less stock according to your preference.

I’m sharing this pumpkin soup recipe with The ReDux Community. Check out the linky below for some mouth-watering recipes shared by these outstanding bloggers.

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Published by

Colette Cumbo

Welcome to my little corner on the world wide web from where I share my cooking experiences with you. My home country is Malta – a tiny island in the middle of the Mediterranean. In 2016 I created this space as part of a web writing course assignment. But, in no time, it evolved into a little place from where I share with you nutrition tips as well as recipes for you to try out and enjoy. Read more…

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