Gold Soup

Recipe by Jubes
READY IN: 1hr 5mins


  • 1
    liter vegetable stock
  • 1 12
    kg butternut pumpkin, weighed before preparing (can use pumpkin of choice such as jap or kent varieties)
  • 500
    g kumara (gold sweet potato)
  • 350
  • 3
    tablespoons chopped parsley (optional)
  • 1 14
    cups red lentils, washed
  • 3
    cups water, may need to add a little extra
  • 12
    teaspoon crushed garlic (optional)
  • 12
    teaspoon pepper (optional)


  • 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.