Curried Lentil and Pumpkin Soup
6
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- Ready In:
- 55mins
- Serves:
- Units:
6
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ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2 teaspoons curry powder
- 1 1⁄2 cups red lentils, rinsed and picked over
- 1 3⁄4 kg butternut pumpkin, peeled, seeds removed, chopped
- 8 cups vegetable stock
- yoghurt or sour cream, to serve
directions
- Heat the oil in a heavy based saucepan over medium heat.
- Add the onion and garlic, and cook until the onion is softened, about 5 minutes.
- Stir in the curry powder and cook, stirring for a further 30 seconds.
- Add the remain ingredients, except the yogurt or sour cream.
- Stir until well combined then bring to the boil.
- Reduce the heat and cook, partially covered for about 30 minutes sirring occasionally until the pumpkin is tender.
- Serve in bowls with a dollop of yoghurt or sour cream.
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RECIPE MADE WITH LOVE BY
@JustJanS
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O man, this was awesome! I usually have a bias towards recipes with such view ingredients, but this was really good! Definitely a keeper! Thanks!Reply
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This was a hit with my family. I added 1 cup of raisins and tossed with a box of whole wheat noodles.Reply
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This was excellent and very easy to make! I added 2 Tbs. of vinegar to give it a little zip. The vinegar really brought out all of the flavors - curry, lentils, pumpkin. The soup was even better the next day. Thanks for a great fall recipe!Reply
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Very tasty, filling, healthy, and easy. I whizzed it with a stick mixer because I cut up my pumpkin pretty coarsely and it was too chunky. Next time I might follow the directions :).Reply
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Very nice soup..we liked the subtle curry flavour. I served with a swirl of cream. Easy to make and satisfying, thanks for sharing.Reply
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