Live Better
 
 

Spicy pumpkin and lentil soup recipe

Spice up your soup ideas this winter with a pumpkin and lentil soup inspired by Indian flavours.

Serves: 4

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

Who’s doing the shopping?

Send the shopping list straight to their inbox.

What to do

  • 1. Heat oil in a saucepan over medium heat. Cook the onion, leek and ginger stirring for 2-3 minutes until softened. Add the curry powder and cumin and sauté, stirring for a couple of minutes.

  • 2. Add garlic, tomato passata, tomato paste, pumpkin, lentils and stock. Cover and simmer for 20-25 minutes or until the pumpkin is soft.

  • 3. Remove the soup from the heat and use a stick blender to puree until smooth.

  • 4. Add the coconut milk and lime juice to the soup, then gently reheat over low heat. Season to taste.

  • 5. Serve with additional coconut milk and naan or roti bread.

  •  

    For more recipe ideas and ingredients inspiration, head to mckenziesfoods.com.au

    Recommended Reading

    Is the best diet in your genes?

    Professor David Cameron-Smith explores future nutrition.

    Read more

    Chicken broth with wheat and spring vegetables recipe

    Beautiful broad beans, peas and nutty wheat grain,

    Read more

    The power of resistant starch

    Could the humble potato be our new superfood?

    Read more

    Protein salad with a punch recipe

    A powerful, delicious salad to get you fuelled up..

    Read more

    Greens pie recipe

    Get your greens fix with this scrumptious slice.

    Read more

    Lamb lollipops with yoghurt tzatziki dip recipe

    An easy mid-week dinner the whole family will love.

    Read more

    The Mediterranean diet – fact or fad?

    Professor Tim Crowe takes a closer look at the science.

    Read more