Curried Pumpkin and Lentil Soup Recipe - Step By Step Tutorial

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This curried pumpkin and lentil soup recipe uses a pocket-sized pumpkin, simply you can always double up and freeze portions of the soup for a speedy lunch after on. Curried Pumpkin and Lentil Soup a spicy and warming luncheon – ready in less than 30 minutes! Are we all the same loving pumpkins? They never get onetime for me, I'd happily make pumpkin recipes in spring if I could get hold of some!

All made in one pan, this soup is easy and deliciously spicy. I utilize balmy curry powder and sweet chili sauce to give the soup a warming-but-not-also-hot feel, so the kids tin can enjoy information technology too. If you desire information technology hotter, simply utilise hot back-scratch pulverisation and throw in a teaspoon of hot chili pulverization likewise.

Serve with flatbreads or naan staff of life for dipping.

A bang-up tiffin for #meatlessmondays!

Hither's what you'll need to cook the curried pumpkin and lentil soup recipe:

Serves four:

• 1 tbsp olive oil
• ane onion, peeled and chopped
• two cloves garlic, peeled and minced
• 1 i/2 tbsp of curry powder (mild or hotter, depending on your taste)
• 1/2 tsp salt
• i/4 tsp ground black pepper
• 4 heaped tbsp ruby lentils (rinsed)
• 2lbs pumpkin or butternut squash, peeled, deseeded, and chopped
• 1  large sweet tater, peeled and chopped
• 1 big carrot, peeled and chopped
• iii 1/two cups hot vegetable stock
• 1 1/4 cups half fat milk
• Juice of one-half a lime
• Sweet chili sauce to serve
• Modest bunch of cilantro

Directions to melt the curried pumpkin and lentil soup: (Step by step guide)

1. Heat the oil in a large pan and add together the onion. Cook for 5-half dozen minutes on a medium heat until the onion has softened. Add in the garlic, curry powder, salt, and pepper. Stir and cook for a farther minute, then add in the lentils, squash, sweetness potato, and carrot.

Stir everything together, then add the stock. Bring to the eddy, then reject and simmer for 20 minutes until the squash is tender. Stir in the milk and bring dorsum to a gentle simmer, then add the lime juice. Turn off the heat and carefully blend with a stick blender.

Ladle into bowls and swirl with a drizzle of sweet chili sauce, Top with a few cilantro leaves before serving.

Prep Time 30 minutes

Cook Time fifty minutes

Total Time 1 hour 20 minutes

Ingredients

• ane tbsp olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 1/two tbsp of back-scratch powder (balmy or hotter, depending on your taste)
• 1/two tsp salt
• 1/4 tsp ground blackness pepper
• four heaped tbsp red lentils (rinsed)
• 2lbs pumpkin or butternut squash, peeled, deseeded and chopped
• ane big sweet tater, peeled and chopped
• 1 large carrot, peeled and chopped
• iii 1/2 cups hot vegetable stock
• 1 1/4 cups one-half fatty milk
• Juice of half a lime
• Sweet chili sauce to serve
• Small-scale bunch of cilantro

Instructions

1. Heat the oil in a large pan and add the onion. Cook for 5-half-dozen minutes on a medium heat until the onion has softened. Add in the garlic, curry powder, salt and pepper. Stir and cook for a further infinitesimal, then add in the lentils, squash, sugariness potato and carrot.
2. Stir everything together, so add the stock. Bring to the eddy, then turn down and simmer for 20 minutes until the squash is tender. Stir in the milk and bring dorsum to a gentle simmer, and then add the lime juice. Turn off the heat and carefully blend with a stick blender.
3. Ladle into bowls and swirl with a drizzle of sugariness chili sauce, Superlative with a few cilantro leaves before serving.

Diet Data:

Yield:

four

Serving Size:

1
Amount Per Serving: Calories: 246 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 2mg Sodium: 987mg Carbohydrates: 48g Fiber: 9g Carbohydrate: 21g Protein: 7g

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Source: https://www.diys.com/curried-pumpkin-lentil-soup/

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