I couldn’t resist buying yet another pumpkin yesterday. They are still available everywhere but since Halloween has passed so much cheaper than normal. So today we are making coconut pumpkin lentil soup.
This soup is flavored with curry and turmeric; use a mild type of curry so its taste won’t be too dominant; just enough to give the soup a bit of a spice! The coconut milk enhances the sweetness while the lentil gives the whole soup some creaminess. A lovely autumn dish with the true autumn color!! Do give the toasted almond flakes a try because they really add some more texture and nutty flavor to the soup.
- 1 small pumpkin, peeled and diced (about 450g)
- 2 medium carrots, peeled and diced
- 1 small onion, peeled and finely chopped
- 1 clove of garlic, peeled and finely chopped
- 2 tsp. mild curry powder
- ½ tsp. turmeric
- 1 can (400ml) coconut milk
- ½ cup red lentil, rinsed and drained
- 500ml vegetable or chicken stock
- A pinch of salt, or to taste
- 1 tbsp. coconut oil or vegetable oil
- Almond flakes, lightly toasted, for garnish
- Crusty bread, to serve (optional)
Heat a large heavy bottom saucepan to medium heat then add the coconut oil. Tip in the onion, garlic and fry for a minute until the veggies start to soften (but not brown). Add carrots and pumpkin and continue to stir for another minute. Add curry and turmeric to the veggies and fry until fragrant. Carefully pour in the stock, coconut milk and lentil. Cover and simmer for about 20 minutes. When the veggies and lentil are cooked, remove the pot from the heat; use a handheld blender to puree the soup, give the soup a taste, add seasoning if needed.
Just before serving, sprinkle toasted almond flakes on the soup. Served with crusty bread.