Liquid Sunshine Soup Recipe

Name: Liquid Sunshine Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each onions; 1 cup lentils, red (masoor dal); 1 cup mushrooms chopped, optional; 1 each butternut squash or one can of pumpkin puree; 1 cup orange juice; 1 x lemon juice optional; 2 teaspoons sugar optional; 1 1/2 cups vegetable stock; 1/2 teaspoon cumin; 1/2 teaspoon coriander; 1 teaspoon cinnamon; 3/4 teaspoon ginger powdered; 1/2 teaspoon dry mustard; 1 x cayenne pepper to taste; 1 x salt to taste

Servings: persons

1 each onions
1 cup lentils, red (masoor dal)
1 cup mushrooms chopped, optional
1 each butternut squash or one can of pumpkin puree
1 cup orange juice
1 x lemon juice optional
2 teaspoons sugar optional
1 1/2 cups vegetable stock
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon cinnamon
3/4 teaspoon ginger powdered
1/2 teaspoon dry mustard
1 x cayenne pepper to taste
1 x salt to taste

1
Roast the squash by cutting in half, removing seeds and stringy membrane, place cut side down on baking sheet, pierce skin with a fork a few times, cook at 350F (180C) F for 40 minutes or until soft.
2
Chop onions and caramelize in a soup pot.
3
Add broth as needed.
4
(When onions are done put in mushrooms and saute until liquid is released and cooked down.)
5
Rinse lentils.
6
For quicker soup soak them in the broth.
7
Scoop squash flesh away from skin and puree with orange juice.
8
After onions are caramelized (and mushrooms are done) dump all ingredients into the onion cooking pot.
9
Simmer gently until lentils are cooked.
10
If using the squash, you may wish to add onion juice to cut the sweetness, if using canned pumpkin you may wish to add sugar to add to the sweetness.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 each onions, 1 cup lentils, red (masoor dal), 1 cup mushrooms chopped, optional, 1 each butternut squash or one can of pumpkin puree, and more.

Yes, Liquid Sunshine 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.

That's it — enjoy your meal!

Liquid Sunshine Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions