May 1, 2013
I love this soup on a cold day, with fresh crusty bread or toasted sourdough… warms my heart and soul. It’s ok to use left over roasted pumpkin and any lentils will do, red will give the soup a lovely colour.
2 tbsp olive oil
500g pumpkin, coarsely chopped
500g lentils (red if possible)
1 large onion, cut into quarters
2 cloves minced garlic
2cm piece ginger, peeled and grated
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
Pepper to taste
1 litre low salt vegetable stock or water
Coconut cream, Coriander & Yoghurt (optional)
Oven at 180C (Fan forced)
Cube the pumpkin and toss in olive oil.
Roast the pumpkin together with the onion, garlic and ginger until just tender.
Prepare a pot on the stove and when the pumpkin is ready, transfer it to the pot together with the onion.
Add the dried spices and stir for a moment or until fragrant.
Add the lentils and the stock/water until all the ingredients are covered.
Simmer gently for about 40 minutes or so, stirring frequently as more stock/water may be needed
When the lentils are cooked completely blend until smooth.
OPTIONAL: Add coconut cream and fresh coriander leaves or a dollop of yoghurt on the top.
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