Try this quick Indian curried pumpkin soup for your next meat-free Monday. Creamy, smooth and delicious, it’s the perfect family feed.
Serves44
Cook time40 mins40 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs olive oil
1 brown onion, finely chopped
1 tbs finely grated ginger
1/4 cup (75g) korma curry paste
800g butternut pumpkin, peeled, seeded, chopped
2 carrots, peeled, coarsely chopped
1 Granny Smith apple, cored, coarsely chopped
1/2 cup (100g) red lentils
4 cups (1L) chicken stock
1/2 cup (140g) Greek-style yoghurt
1/2 Lebanese cucumber, finely chopped
1/2 tomato, seeded, finely chopped
1/2 red onion, finely chopped
1 tsp cumin seeds, toasted
Coriander leaves, to serve
Mini pappadams, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large saucepan over medium heat. Cook brown onion, stirring, for 5 mins or until onion softens. Add the ginger and curry paste. Cook, stirring, for 1 min or until fragrant.
Step 2
Add pumpkin, carrot, apple, lentils and stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 25-30 mins or until the vegetables are tender.
Step 3
Carefully use a stick blender to blend until smooth. Divide among serving bowls. Top with yoghurt, cucumber, tomato, red onion, cumin seeds and coriander. Serve with mini pappadams.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute chicken for vegetable stock.
Try this quick Indian curried pumpkin soup for your next meat-free Monday. Creamy, smooth and delicious, it’s the perfect family feed.
Method
Step 1
Heat the oil in a large saucepan over medium heat. Cook brown onion, stirring, for 5 mins or until onion softens. Add the ginger and curry paste. Cook, stirring, for 1 min or until fragrant.
Step 2
Add pumpkin, carrot, apple, lentils and stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 25-30 mins or until the vegetables are tender.
Step 3
Carefully use a stick blender to blend until smooth. Divide among serving bowls. Top with yoghurt, cucumber, tomato, red onion, cumin seeds and coriander. Serve with mini pappadams.
