Spiced Pumpkin Soup

15 Jul 2020
Pumpkin Soup Blog

Makes 4 serves

  • 1 Pumpkin – QLD blue or butternut cut in to rough cubes (about 4cm)
  • 4 cloves garlic
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • Sea salt
  • Pepper
  • Olive Oil
  • 1 cup Red lentils, rinsed thoroughly
  • 1 Onion, finely diced
  • 3 celery sticks finely diced
  • 1 bay leaf
  • Parsley or coriander to serve

Pre-heat oven to 180°C. Place pumpkin, spices and garlic on a tray, drizzle with olive oil, salt and pepper and place in oven for 30-40 minutes or until pumpkin is cooked through and starting to brown on the outside. Set aside to cool. Peel garlic.

Meanwhile heat a large saucepan over medium heat, place celery, onion and olive oil in pan and cook for 2-3 minutes until soft. Add pumpkin, bayleaf, rinsed lentils and 1 litre of water or bone broth.  Bring to simmer then reduce heat and cook until lentils are cooked through (approximately 25 mins). Using a stick blender or blender to combine until smooth. Season if needed with further Salt and Pepper. Serve with a drizzle of olive oil and fresh coriander.

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