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.
