Vegan Spiced Pumpkin Soup
Author: Jayne Rodgers
Recipe type: Mains
Cuisine: Vegan
Prep time:
Cook time:
Total time:
Serves: 6
- About 1kg pumpkin, peeled and cut into 2-3cm chunks
- 150g red lentils (dry weight), rinsed well
- 1 red onion, diced
- 2 cloves garlic, finely chopped
- 2cm piece fresh ginger, grated
- 1 small red chilli
- Half teaspoon ground cumin
- Half teaspoon ground coriander
- 1 teaspoon garam masala
- 1 litre vegetable stock
- 5 tablespoons thick coconut milk (from the top of the can)
- 1-2 tablespoons coconut or vegetable oil
- Saute the onion, garlic and ginger in the oil for 5 minutes, until the onion starts to soften.
- Add the spices and cook for 5 more minutes, stirring frequently.
- Add the pumpkin and lentils. Stir thoroughly.
- Add the vegetable stock, stir well and bring to the boil. Add a little water if it thickens too much as it cooks.
- Reduce the heat and simmer until the pumpkin and lentils are both soft - between 15 and 20 minutes.
- Remove from the heat and blitz until smooth in a blender or food processor (or use a stick blender).
- Return to the heat and stir in 3 tablespoons of the coconut milk.
- Serve with an extra swirl of the coconut milk (melt it a little in the microwave if it's too thick).
Recipe by Veggie Runners at https://www.veggierunners.com/2016/11/07/vegan-spiced-pumpkin-soup/
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