Spiced Pumpkin Soup
15 Jul 2020
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
- 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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