Serves
4
Prep
15
mins
Cooking
50
mins
Supercharged Pumpkin Soup
Directions
Step 1
Heat oil in a large saucepan or pot and add onion and garlic. Cook for several minutes untilrntender. Add spices and cook a further minute. Stir in tomato paste and thyme.
Step 2
Add stock, water, lentils and pumpkin. Bring to the boil, reduce heat and simmer for 10 minutes until lentils and pumpkin are tender. Remove thyme sprigs and puree with a handheld blender until smooth. Season well. Servernwith sour cream or coconut cream and chives.
Tips
- Freeze this soup for up to 3 months.
Ingredients
- 2 tbs olive oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 1 tsp cumin
- 1 tsp paprika
- 1 tbs tomato paste
- 2 thyme sprigs
- 4 cups vegetable stock
- 1 cup water
- 3/4 cup, rinsed McKenzie's Red Split Lentils
- 400g pumpkin, cut into small cubes
- to taste, McKenzie's Australian Natural Sea Salt Large Grinder
- to taste, McKenzie's Whole Black Peppercorn Large Grinder
- Sour cream or coconut cream & chives, for serving
