Curry Pumpkin Soup

V | VEG | P | LF | GF | SF

How It's done:


1 tbsp coconut oil
1 brown onion, chopped
1 tsp fresh ginger, finely grated
2 fresh garlic cloves, peeled and crushed
2 tsp curry powder
3/4 cup red lentils, rinsed
1 kg butternut pumpkin, peeled, deseeded and cut into 1cm chunks
2 cups of filtered water
3 cups liquid chicken or vegetable stock
Salt and pepper to taste
1 tbsp blue cheese or greek yoghurt to serve


Heat coconut oil in a large saucepan over medium heat. Add onion and cook until soft. Add ginger and curry powder and cook for approx 1 min or until spices become fragrant. Add pumpkin, red lentils, water and stock and bring to boil. Reduce heat and simmer for approx 20 mins or until pumpkin and lentils are soft. Use a stick blender to blend until the soup is smooth. Season with salt and pepper and top with a dollop of yoghurt or blue cheese to serve.

Cooking Time

25-30 mins