Pumpkin, Pea & Lentil Soup

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Pumpkin, Pea & Lentil Soup

Vegetarian. Vegan. Gluten Free. Dairy Free.

Winter beckons out for filling, flavoursome soups, and this one delivers. The sweetness of the pumpkin is complimented by the creaminess of the lentils and bursts of flavour from the peas. Its always a good idea to have some soup in the freezer.

1 onion
1 tsp garlic
1 tsp ginger
1 tsp cinnamon
1 tsp turmeric
1 tsp ground coriander seeds
2 tbsp coconut oil
2 tsp vegetable stock
2 cups of water
800g of butternut pumpkin
1 cup of frozen peas
1 tin of lentils

Dice onion and pan fry with coconut oil, ginger & garlic until the onion has started to brown, then turn off the heat.
Cut pumpkin up into managable chunks and place in a big pot with boiled water, onion, garlic, ginger, turmeric, cinnamon, vegetable stock and coriander. Simmer mixture with the lid on the pot until pumpkin has softened and you can easily put a fork into it. Use a bar mixer or blender to blitz this mixture until thick and smooth. Place the soup back on the stove-top, add lentils & peas and heat the mixture through. Then you’re ready to roll.. or eat.
Optional garnishes: Pepita’s, snow pea sprouts, nut mix and/or roast vegetables.

Pumpkin, Pea & Lentil Soup


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