Friday, May 03, 2013

Curried Pumpkin and Lentil Soup Recipe

Yields 7 1/2 cups soup.

Serves 4-6.

Preparation time: 30 minutes (excludes simmering time)

For accuracy, we use digital scales to weigh ingredients. We have included volume measurements in Australian Standard cups (250ml) and spoons (20ml tablespoon, 5ml teaspoon).

1 tablespoon (20ml) oil
1 large (200g) onion, peeled and finely diced
1 large (200g) carrot, peeled and finely diced
1/4 teaspoon dried hot chilli flakes (or to taste)
1 large garlic clove, peeled and crushed
1 tablespoon (10g) curry powder (we used Herbie's Madras style curry powder)
1kg peeled, deseeded butternut pumpkin*, roughly chopped into small pieces
100g (1/2 cup) dried red lentils
750ml (3 cups) vegetable or chicken stock
165ml (2/3 cup) coconut milk
Salt, to taste

Heat oil in a large, heavy-based saucepan over medium heat.

Add onion, carrot and chilli flakes to the pan and cook, stirring occasionally, for about 10 minutes, until onion and carrot have softened slightly.


Add garlic and curry powder to the pan.


Cook for 30 seconds, stirring constantly.

Add pumpkin, lentils, stock and coconut milk, and stir to combine.

Increase heat and bring mixture to boil.

Cover pan and reduce heat so that the mixture is simmering. Simmer, stirring occasionally, for about 30 minutes, until vegetables and lentils are tender.

Leave soup chunky or puree with a stick blender. Season with salt to taste.

Serve, or store in the refrigerator or freezer.

*Butternut pumpkin is also known as butternut squash.
© www.exclusivelyfood.com.au


7 Comments:

Blogger Terri said...

I have a pot of pea and ham simmering away as I type, but this will be my soup for next week. I love the cooler weather for all the delish soups

4/5/13 4:53 pm  
Anonymous Elizabeth said...

Made this for dinner tonight, it was delicious. Thanks so much for this recipe and easy to follow instructions.

6/5/13 7:25 pm  
Anonymous Tracey - Sydney said...

I just made this too, really good and so easy, I live alone and will freeze half at least. I have to ashamedly admit this is only the second soup I've ever made In my 49yrs.

Your recipes are great, easy to follow and make me want to cook which is good as I'm not really into it!

Thanks for your recipes girls!!

11/5/13 6:53 pm  
Anonymous LZ said...

This soup is excellent, I have never made pumpkin soup with coconut milk before and I'm not a big fan of the stuff but it's made me change my mind about it. Even my one year old liked it!

18/5/13 7:56 am  
Anonymous Sarah said...

I made this soup last week. It was super easy and really delicious. Was a great twist on the traditional pumpkin soup. Loved it!

21/5/13 10:15 am  
Anonymous Natalie Raeside said...

If i'm trying to cut out fat, and prefer not to use 'lite coconut milk', can I just substitute the coconut milk quantity for stock? Or do quantities change?

25/5/13 9:57 pm  
Blogger Rebecca Nugara said...

Do you think you could substitute Garam Masala for Curry Powder?

I have too many jars in my pantry and am trying not to acquire any more.

10/7/13 12:15 pm  

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