Winter is NOT my favourite season. The cold. The rain. The mud everywhere.... I don't love it. I do however LOVE this soup! And this soup makes for the perfect mid week winter dinner (or lunch)! Packed full of warming spices and with the added fibre and protein of lentils, this pumpkin soup is next level!
Pumpkin Soup with Turmeric, Coconut & Lime
- serves 6
1 onion, chopped
1 Tbsp olive oil
3 garlic cloves, chopped
1 heaped tsp ground turmeric
Thumb-sized piece of ginger, grated
1/2 tsp ground coriander
1 tsp chilli flakes
1 Kg pumpkin, peeled, de-seeded and cut into 2cm chunks
1 cup split red lentils
4 cups low sodium vegetable stock
1 cup low fat coconut cream
juice of half a lime
salt & pepper to taste
fresh coriander leaves to garnish
Heat a large pot over medium-high heat, add olive oil and cook onion until softened. Add garlic, turmeric, coriander an chilli flakes and cook, stirring for 1 minute until fragrant. Add in the pumpkin, lentils and stock, bring to the boil before covering and reducing the heat to low. Simmer for 20 minutes or until the pumpkin and lentils are cooked and soft.
Use a stick blender to puree the soup. Stir through the coconut cream and lime juice. Season with salt and pepper to taste and garnish with finely chopped coriander leaves and a drizzle of extra coconut cream. Eat and enjoy!
Did you love this soup? Let me know in the comments below!
Until next time,