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Curried Lentil and Pumpkin Soup

Ready In:
55mins
Serves:
Units:

ingredients

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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  1. HappyGut
    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
  2. vanettenk
    This was a hit with my family. I added 1 cup of raisins and tossed with a box of whole wheat noodles.
    Reply
  3. Got2wins
    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
  4. Gingernut
    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
  5. Evie3234
    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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