Curried Pumpkin and Lentil Soup

Well, the rain started last night, so it was only natural that it was time to make some soup.  My mum is over from Melbourne, so I wanted to whip up some Thermo love for her, but also try and make something new.  So here it is – Curried Pumpkin and Lentil Soup.

Ingredients:

1 Onion

1 clove garlic

20 ml Oil

700gm Butternut Pumpkin cubed

1 Carrot roughly chopped

700gm water

1 Tbs TMX Vege stock

1/2 Cup Red Lentils

1 1/2 tsp curry powder

(Optional – 50-60gm cream)

Method:

Chop onion and garlic in TMX bowl for 3-4 seconds on Speed 7

Add oil and curry powder and saute for 3 minutes at 100 degrees on speed 1

Add pumpkin, lentils, carrots, stock and water, then cook for 20 mins 100C on Speed 1

Blend for 20 seconds by slowly going from speed 1 to Speed 8

At this point, I just felt it needed something to tone the curry down a little and make it more smooth, so I added some cream and slowly mixed it in on Speed 1.

I was so surprised with how yummy it was!  I served it up with some freshly made Focaccia (EDC page 113)

I will be honest…….the kids weren’t that crash hot on it.  In fact, Muppet 4 went to be without any dinner, but Muppet 2 ate half of her serving and almost inhaled the focaccia.  So………….we will call that a success (in the making)

The great news is:  Mum loved it, so it is a WINNER!!

This was my first attempt at this one, so if you give it a tweak and have some success, please let me know.

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2 Responses to “Curried Pumpkin and Lentil Soup”

  1. May 26, 2014 at 10:14 am #

    Can you clarify the qty on the red lentils? You have typed 1/2 ??

    Thanks
    Nat

    • Megs
      May 26, 2014 at 7:46 pm #

      Sorry Nat – it was half a cup – around 100g from memory

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