Pumpkin and lentil soup

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.

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Pumpkin and Lentil Soup Recipe
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INGREDIENTS

  • 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
OPTIONAL
  • 1 handful each parsley and coriander, chopped (optional)

INSTRUCTIONS

  1. Fry off the onions in the oil in a big soup or crock pot on medium-high until golden brown
  2. Add celery, curry powder and cinnamon and stir through. Wait a minute.
  3. Add pumpkin, honey, lentils and stir through
  4. Add the stock and salt (and herbs if adding) and bring to the boil
  5. 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!
  6. It’s that simple.

pumpkinlentilsoup

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  1. Pingback: 13 Nourishing Soup Recipes For Autumn | Low Tox Life

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