Pumpkin And Lentil Soup Recipe

Name: Pumpkin And Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sunflower oil; 1 medium onion, chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 lb pumpkin, cubed; 1 medium potato, peeled and cubed; 1/3 lb red lentil, washed; 4 3/4 cups vegetable stock; crouton, to garnish; chopped parsley or cilantro, to garnish

Servings: persons

2 tablespoons sunflower oil
1 medium onion, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 lb pumpkin, cubed
1 medium potato, peeled and cubed
1/3 lb red lentil, washed
4 3/4 cups vegetable stock
crouton, to garnish
chopped parsley or cilantro, to garnish

1
In a large heavy based soup pot, heat the oil and fry the onions till soft over a low-medium heat.
2
Stir in the spices and fry for another 1-2 minutes.
3
Add the pumpkin, potato, lentils and stock.
4
Bring to the boil, cover and simmer for half an hour. Stirr occasionally.
5
Puree the soup using a handheld blender or food processor.
6
Re-heat if necessary and serve garnished with croutons and chopped parsley or cilantro.

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* 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: 2 tablespoons sunflower oil, 1 medium onion, chopped, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and more.

Yes, Pumpkin And Lentil 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.

Pumpkin And Lentil Soup

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