Indian curried pumpkin soup

Cooking Soups Indian curried pumpkin soup

Reinvent a family classic with this flavoursome Indian curried pumpkin soup served with mini pappadams.

Lables: High fibre Low kilojoule Lower gi Vegetarian Egg free Fish free Gluten free Shellfish free Wheat free
  1. Heat the oil in a large saucepan over medium heat. Cook brown onion, stirring, for 5 mins or until onion softens. Add the ginger and curry paste. Cook, stirring, for 1 min or until fragrant.
  2. Add pumpkin, carrot, apple, lentils and stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 25-30 mins or until the vegetables are tender.
  3. Carefully use a stick blender to blend until smooth. Divide among serving bowls. Top with yoghurt, cucumber, tomato, red onion, cumin seeds and coriander. Serve with mini pappadams.

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1 tbsp olive oil
1 brown onion, finely chopped
1 tbsp ginger, finely grated
1/4 cup korma curry paste
800g butternut pumpkin, peeled, seeded, chopped
2 carrots, peeled, coarsely chopped
1 Granny Smith apple, cored, coarsely chopped
1/2 cup red lentils
4 cups chicken stock or vegetable stock
1/2 cup Greek-style yoghurt
1/2 Lebanese cucumber, finely chopped
1/2 tomato, seeded, finely chopped
1/2 red onion, finely chopped
1 tsp cumin seeds, toasted
Coriander leaves, to serve
Mini pappadams, to serve

Adv

Autors
Preparation time
15
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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