Spiced pumpkin and lentil soup

Cooking Meat Spiced pumpkin and lentil soup

Warm up this winter with this hearty vegetarian pumpkin soup.

Lables: Vegan Vegetarian Fish free Lactose free Peanut free Shellfish free Tree nut free
  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook for 3 minutes, stirring, or until soft. Add cumin and coriander. Cook, stirring, for 1 minute. Add pumpkin. Cook, stirring, for 5 minutes.
  2. Add stock and lentils. Mix well. Cover. Bring to the boil, stirring occasionally. Reduce heat to medium-low. Simmer, partially covered, for 20 minutes, stirring occasionally, or until pumpkin is tender.
  3. Puree soup until smooth. Season with salt and pepper. Serve with toasted naan bread.

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2 tsp olive oil
1 large red onion, finely chopped
1 garlic clove, crushed
1 tsp ground cumin
1 tsp ground coriander
1kg butternut pumpkin, peeled, deseeded, roughly chopped
4 cups chicken stock
400g can brown lentils, drained, rinsed
Naan bread, toasted, to serve

Adv

Autors
Preparation time
10
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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