07/11/2025
Pumpkin & Green Lentil Soup 🥣🤤
Our Halloween lanterns 🎃 have inspired me to cook up this seasonally, delicious soup. Lots more chopped pumpkin stored in our freezer so watch this space…
💚Pumpkin is rich in vitamins A, C, and E and antioxidants, while green lentils are an excellent source of plant-based protein, fibre, and iron. This velvety, wholesome combination packs a punch with flavour enhanced by immune boosting garlic and ginger! Enjoy!
INGREDIENTS:
2 medium carrots, diced
1 large onion, diced
2 stalks celery
4 garlic cloves, finely chopped
2 tablespoons fresh ginger, finely chopped
2 tablespoons olive oil
½ teaspoon ground coriander
½ teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon paprika
4 cups pumpkin chopped
1 can (400 g) green lentils drained
1 can coconut milk
4 cups vegetable stock
Salt and freshly ground black pepper to taste
Tbsp Pumpkin Seeds to garnish
METHOD:
1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, celery garlic and ginger to the pot. Cook, stirring occasionally until the vegetables are softened.
2. Stir in the cumin, coriander, paprika, and cinnamon to coat the vegetables, and let the spices cook for another minute.
3. Drain and add the lentils, chopped pumpkin, vegetable stock and coconut milk. Cover the pot and let it simmer for about 25-30 minutes.
4. Blend and serve with a sprinkle of pumpkin seeds.
Store in fridge for up to 4 days or in the freezer, as individual portions, for 2 months.
