• Prep Time:
  • Cooking Time:
  • Serves: 6 Serving

Indian Pumpkin Vegetable & Lentil Soup

  • Recipe Submitted by on

Category: Healthy Recipes, Soups, Lentils, Vegetables, Indian

 Ingredients List

  • 1 tbsp butter
  • 1 tbsp Rice Bran (or other neutral) oil
  • 1 1/2 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp garam masala
  • 2 tsp turmeric
  • 1 tsp curry powder
  • 1 onion, medium /finely chopped
  • 1 green chilli, de-seeded and chopped (leave seeds in if you prefer more heat)
  • 1 tbsp grated fresh ginger
  • 1 tbsp tomato paste
  • finely grated zest of 1 lime or lemon
  • 1 big tsp honey
  • 3 cloves garlic, crushed
  • 3 cups pumpkin, chopped into 2cm pieces
  • 1 medium kumara or sweet potato, chopped into 2cm pieces
  • 1 large waxy potato, peeled and chopped into 2cm pieces
  • 1 medium carrot, peeled and chopped into 1cm pieces
  • 1 1/3 cups red lentils
  • 1 1/2 litres vegetable stock or water
  • sea salt and freshly ground black pepper
  • 1/3 cup coconut cream
  • 1/2 cup natural yoghurt (optional / or coconut cream)
  • handful fresh mint or coriander leaves
  • 1/2 green chilli, sliced
  • 1 tbsp dry-fried cumin seeds
  • 1 lemon or lime, cut into wedges, optional

 Directions

1. Heat oil and butter in a large heavy bottomed pot and fry spices for 2-3 minutes until fragrant. Add onion, chilli, ginger, tomato paste, zest and honey and fry over a medium gentle heat for 10 minutes, adding garlic in the last minute. Add vegetables and fry a further 2-3 minutes so that they are well coated in the spices. Add lentils and stock and bring to the boil, reduce heat to a simmer and cook for an hour and fifteen minutes until the lentils and vegetables are soft. Season well with sea salt and ground black pepper. Add coconut cream and cook a further 5 minutes. If you prefer a smooth soup you can whizz the whole lot, I prefer to take out half then give the remainder a bit of a whizz with the stick blender, then return the chunky bits to the pot. Serve garnished with a spoonful of coconut cream or yoghurt (optional), mint or coriander, chilli and cumin seeds. Pass lemon or lime wedges for guests to squeeze a little over, and naan or roti to dunk.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?