Recipe by **Jubes**
Gold vegetable soup with red lentils added. I use butternut pumpkin, kumera and carrots. You can use any amounts of veges to your preference or whatever you have. The addition of carrots gives this soup a natural sweetness. A very easy soup to make with added protein. Nobody would guess that there are lentils in this soup-they just cook down and help to thicken the soup. To make this soup gluten free-ensure the stock used is labeled as GF. I use Massell brand as it is gluten free, lactose free and vegetarian. You really just cant go wrong making this soup-it's very easy to make. This does make a thick soup- so add some extra stock or water if you like a thinner style soup- add to your liking.
Top Review by Just Nora
This was delicious. I had to convert using RecipeZaar's handy unit conversion tool. For US cooks -- I used a 16 oz bag of baby carrots, regular sweet potato (as opposed to kumara), and since I did not have squash on hand, I actually tried adding a 28 oz can of pumpkin to the soup. This turned out deliciously! I used all vegetable stock rather than 50% stock and 50% water. As one other reviewer commented, it needed salt. However, I'm a believer that it's better not to add a lot of salt to the recipe but let people salt if needed at the table. Served with Cheesy Corn Spoon Bread http://www.recipezaar.com/106340. Made a lot of soup -- I froze leftovers for a couple of quick weeknight meals in the future.
- 1 liter vegetable stock
- 1 1⁄2 kg butternut pumpkin, weighed before preparing (can use pumpkin of choice such as jap or kent varieties)
- 500 g kumara (gold sweet potato)
- 350 g carrots
- 1 onion
- 3 tablespoons chopped parsley (optional)
- 1 1⁄4 cups red lentils, washed
- 3 cups water, may need to add a little extra
- 1⁄2 teaspoon crushed garlic (optional)
- 1⁄2 teaspoon pepper (optional)
Directions See How It's Made
- Add the stock to a large cooking pot or boiler. Everything will be added to the pot as it is chopped/prepared.
- Cut pumpkin and kumera into chunks, no bigger than 2 inches square, removing any skin and seeds. Add to the pot.
- Peel and chop carrots and onion. Add to the pot.
- Wash and drain the lentils. Add to the pot.
- Add all remaining ingredients and some extra water if the veggies are not covered. You may need to add some more water or stock during the cooking- so just keep your eye on it. If there is not enough liquid the soup may stick to the bottom of your pot. (maybe not such a bad thing if you catch it in time. Once when I made this soup it had stuck to the bottom and tasted like it had roasted pumpkin in it).
- Bring to the boil, Boil for approx 30 minutes, or until the largest veggie pieces are soft when poked with a knife. Stir occasionally to ensure the lentils do not burn onto the bottom of the pot.
- Remove from heat and purée with either a stick blender used in the pot or by using a food processor. To make the soup thinner, just add some extra water or stock.
- Serve with a little sour cream and maybe a sprinkle of freshly chopped parsley.