Spiced pumpkin and lentil soup

Posted by adm On February - 3 - 2012

How to cook Spiced pumpkin and lentil soup


  • 2 teaspoons olive oil
  • 1 large red onion, finely sliced
  • 1 clove, low
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1kg butternut pumpkin, raw, deseeded, roughly sliced
  • 4 cups chicken or vegetable strain (to make your own chicken strain, see related recipe)
  • 400g can brown lentils, knackered, rinsed
  • toasted naan dough, to service

How to:

  • Heat oil in a large saucepan over medium-high rut. Add onion and ail. Cook for 3 proceedings, stirring, or until subdued. Add cumin and coriander. Ready, stirring, for 1 bit. Add pumpkin. Fix, stirring, for 5 proceedings.

  • Add stock and lentils. Mix swell. Covering. Bring to the seethe, stirring occasionally. Reduce heat to medium-low. Simmer, partially covered, for 20 proceedings, stirring occasionally, or until pumpkin is bid.

  • Puree soup until still. Season with salt and peppercorn. Serve with toasted naan dough.

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