Moroccan spiced pumpkin and lentil soup

This pumpkin soup recipe combines the goodness of nutty pumpkin with spices, lentils and coconut milk for a silky smooth warming soup. It’s now the ideal time to make pumpkin soup as pumpkin is in season. This recipe uses Jap pumpkin but allows you to substitute with any pumpkin you like, whether that’s butternut or kent. Simply combine the pumpkin, carrot and onion in a saucepan with a drizzle of oil to brown. Then, after adding the garlic and ginger, it’s time to cover with stock and simmer away, filling your kitchen with wonderful aromas. Once the vegies are all soft and squishy, blend the soup together with coconut milk. Finish with a generous dollop of coconut yoghurt.

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Ingredients

½ Jap pumpkin or pumpkin of choice, chopped into medium pieces

1 small carrot, chopped

1 small onion, chopped

Olive oil

2 cloves garlic, minced

1 tbsp fresh ginger, minced

3 cups good-quality vegetable stock

¾ cup red lentils, rinsed well and soaked for approximately 4 hours

2 tbsp ground coriander

2 tbsp ground cumin

1 tbsp ground cinnamon

½ cup coconut milk

Salt and pepper, to taste

To serve

2 tbsp plain coconut yoghurt

Method

Place the pumpkin, carrot and onion into a large saucepan with a drizzle of olive oil.

Brown off the vegie mix, then add the minced garlic and ginger. Once lightly browned, add the stock to cover the vegetables. You may need to add a small amount of extra water to cover the vegetables. Add the lentils and spices and simmer for approximately 30 minutes. Remove any scum from the surface as the lentils cook.

Once the vegetables are soft and tender, remove from the heat and allow to cool.

Add the soup and coconut milk to a high-speed blender and blend on low speed to begin. Gradually increase until the soup becomes smooth and creamy. Add salt and pepper to taste.

Garnish with coconut yoghurt and toppings of your choice and serve.