Spiced Pumpkin and Lentil Soup
The perfect seasonal pick me up if you're feeling under the weather, or winter warmer for cooler days and evenings. Perfect to batch cook and store in the freezer.
If you're short on time and/or energy don't be afraid to buy pre-peeled/chopped pumpkin/squash - fresh or frozen to use in this dish. The impact on the nutrition is small compared to the benefits you’ll get from making and testing this delicious soup. But even if you do start with a whole pumpkin or squash, I’ve made this soup as easy as possible to prepare.
Spiced Pumpkin and Lentil Soup
Gluten-free | vegan | Batch-cook
Serves: 4-5
Skill: Medium
Time: 45-mins
Ingredients
If you’re short on time and/or energy - buy pre-chopped pumpkin/squash to make life easier - it doesn’t diminish the nutrients content significantly and means you can enjoy these beautiful veggies which can be difficult to prepare.
Small cooking pumpkin (about 950g) - slice into wedges and remove seeds - leave the skin on or buy pre-prepped
400g butternut squash - slice into rounds and leave the skin on or buy pre-prepped
6 cloves of garlic (leave the skin on)
1 x 400ml can of coconut milk
1.25L boiling water
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cinnamon
250g red lentils
1 tbsp olive oil
Method
Preheat oven to 200C
Add pumpkin, butternut and garlic cloves to a baking tray, drizzle with olive oil and season with salt and pepper, roast in the oven for 30-35 mins
In a large pan, add the lentils, coconut milk, 500ml boiling water, and spices. Bring to boil and simmer for 15-mins until lentils are soft
Once the pumpkin and squash have been roasted, remove them from the oven and allow them to cool
Use a knife or spoon to peel the pumpkin and squash and add the flesh to the pan with the cooked lentils, add the garlic by squeezing the cloves out
Mix and blend until smooth, season with salt and pepper as required
Reheat before serving