Pumpkin (or squash), Lentil & Turmeric Soup
Don’t know what to do with your leftover pumpkin? This soup is delicious, hearty and full of nutrients!
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Meal
- soups-starters
- lunches
- sides-light-meals-and-salads
Ingredients
- 1 tbsp oil
- 2 white onions, diced
- 3 garlic cloves, finely chopped
- 1 tbsp ginger, finely chopped
- 1 red chilli (deseeded) and finely chopped
- 1 tsp turmeric
- 250g/7oz split red lentils
- 700g/25oz pumpkin or butternut squash, peeled and diced
- 1 lemon (juiced)
- 1-1½L/35 fl oz hot vegetable stock
Optional serving suggestions: fresh coriander or parsley, croutons, sprinkling nutritional yeast, grated vegan cheese, toasted seeds, finely chopped chilli, swirl of vegan cream
Instructions
- Heat the oil in a large pan. Fry the onions until softened and starting to turn golden.
- Stir in the garlic, chilli, turmeric and ginger and fry for approximately 1 minute.
- Add the pumpkin flesh and lentils, then pour in the hot stock. Season, cover and simmer for 20-25 minutes until the lentils and vegetables are tender.
- Add the lemon juice towards the end and then blitz the mixture with hand blender or in a food processor until smooth.
- Taste for seasoning.
Keywords
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