A good pumpkin soup is such a comforting winter winner. A couple of months into winter though, and you’re searching for a spin and a twist, right?
This soup was originally a bit of a leftovers mish mash creation that we loved so much, I properly made it today – 2 days later, again, so that I could write out the recipe. I hope you enjoy it as much as we did!
Serve with toast, croutons, or as we did with fresh herbs and a few chunks of fresh goat’s cheese.
I hope you enjoy on your next cold day – it’s a winner in my books! Find us at Instagram @lowtoxlife.
Pumpkin and Lentil Soup Recipe
- 300 g purple onion, rough chopped
- 1/4 cup olive oil or coconut oil
- 2 kg sweet pumpkin, peeled and rough chopped into chunks (I used butternut)
- 300 g celery, rough chopped
- 1 tin Eden lentils or OR 1.5 cups soaked and cooked brown lentils or Global organics
- 1 tbsp curry powder (use one you like with the level of spice that suits)
- 1 tbsp honey
- 1 tsp ground cinnamon
- 2-3 pinches salt
- 1 litre stock veggie, chicken or beef, whatever you prefer
- 1 handful each parsley and coriander, chopped (optional)
- Fry off the onions in the oil in a big soup or crock pot on medium-high until golden brown
- Add celery, curry powder and cinnamon and stir through. Wait a minute.
- Add pumpkin, honey, lentils and stir through
- Add the stock and salt (and herbs if adding) and bring to the boil
- Cover with a lid and bubble on low-medium for 30 minutes. Blend with a stick blender at the end for a smooth soup or leave it chunky. Up to you!
- It’s that simple.