Gold Soup Recipe – Eats Now

Name: Gold Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 liter vegetable stock; 1 1/2 kg butternut pumpkin, weighed before preparing (can use pumpkin of choice such as jap or kent varieties); 500 g kumara (gold sweet potato); 350 g carrots; 1 onion; 3 tablespoons chopped parsley (optional); 1 1/4 cups red lentils, washed; 3 cups water, may need to add a little extra; 1/2 teaspoon crushed garlic (optional); 1/2 teaspoon pepper (optional)

Servings: persons

1 liter vegetable stock
1 1/2 kg butternut pumpkin, weighed before preparing (can use pumpkin of choice such as jap or kent varieties)
500 g kumara (gold sweet potato)
350 g carrots
1 onion
3 tablespoons chopped parsley (optional)
1 1/4 cups red lentils, washed
3 cups water, may need to add a little extra
1/2 teaspoon crushed garlic (optional)
1/2 teaspoon pepper (optional)

1
Add the stock to a large cooking pot or boiler. Everything will be added to the pot as it is chopped/prepared.
2
Cut pumpkin and kumera into chunks, no bigger than 2 inches square, removing any skin and seeds. Add to the pot.
3
Peel and chop carrots and onion. Add to the pot.
4
Wash and drain the lentils. Add to the pot.
5
Add all remaining ingredients and some extra water if the veggies are not covered. You may need to add some more water or stock during the cooking- so just keep your eye on it. If there is not enough liquid the soup may stick to the bottom of your pot. (maybe not such a bad thing if you catch it in time. Once when I made this soup it had stuck to the bottom and tasted like it had roasted pumpkin in it).
6
Bring to the boil, Boil for approx 30 minutes, or until the largest veggie pieces are soft when poked with a knife. Stir occasionally to ensure the lentils do not burn onto the bottom of the pot.
7
Remove from heat and puree with either a stick blender used in the pot or by using a food processor. To make the soup thinner, just add some extra water or stock.
8
Serve with a little sour cream and maybe a sprinkle of freshly chopped parsley.

2824

kcal

Calories

304

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 liter vegetable stock, 1 1/2 kg butternut pumpkin, weighed before preparing (can use pumpkin of choice such as jap or kent varieties), 500 g kumara (gold sweet potato), 350 g carrots, and more.

Yes, Gold Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gold Soup

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