Pumpkin and Lentil Soup Recipe

Total Time:

50 minutes(Cooking)

Servings:

4

Pumpkin and Lentil Soup Recipe


This yummy purée is a great appetizer during the cool fall months, when pumpkins are in season!

Ingredients

1/2butternut pumpkin, peeled and cut into chunks
3 clovesgarlic, roughly chopped
1 knobginger, peeled and thinly sliced
1onion, roughly chopped
6 cupswater
1 tspturmeric powder
1/2 tspchili flakes
200gred lentils
1onion, sliced into thin rings
3 clovesgarlic, thinly sliced
1/2 tbspcanola oil

Preparation

  1. Place garlic, onion, ginger, lentils and water in a medium saucepan.
  2. Bring mixture to boil before adding turmeric powder, chili flakes and a pinch of salt flakes. Lower heat and let mixture simmer, about 20 minutes, covered.
  3. Meanwhile, place pumpkin in a large pot of water. Bring water to boil and keep it boiling until tend, about 10 minutes. Then turn heat off and drain pumpkin.
  4. Bring lentil mixture back to boil and let boil for 5 minutes, uncovered.
  5. Turn heat off and add pumpkin in. Let cool.
  6. Blend the soup into a puree, in batches. Onion Topping
  7. Heat oil in a medium frying pan.
  8. Add onion rings and fry until they soften and start to turn colour.
  9. Add garlic slices in and fry until onion rings are golden brown.

Recipes you might also like