I LOVE this Curried Pumpkin and Red Lentil Soup and it is so easy to make in your Thermomix or similar machine. There is nothing like soup and fresh homemade bread in these cold months.
Pumpkin soup is a huge hit here (remind me to post my basic but delicious pumpkin soup recipe soon too). Actually that is a lie. It’s a huge hit here… with me. No one else seems to like it so it tends to be a soup I make when I have people over or to store in the freezer for a last minute lunch or dinner for myself. Soups freeze, thaw and reheat so well.
One of my most favourite soups is my Bacon and Red Lentil Soup. Red lentils are delicious and a great addition to soups as it gives a very slight peppery taste to the soup (or is that just me?) but helps thicken the soup also. They go so well with pumpkin soup I have found.
My other soup recipes:
- Bacon and Red Lentil Soup
- Broccoli and Cannellini Bean Soup
- Chicken Wonton Noodle Soup
- Creamy Garlic Chicken Soup
- Potato and Bacon Soup
This soup can be served straight from the bowl in a chunkier style or can be blended if you want a thick smooth soup. This is quite thick. You may like to thin it with some stock if you do decide to puree it.
This is great served with fresh homemade bread and pull-aparts.
- Bread Rolls
- Fancy Bread Rolls
- Cheese and Herb Bread Twist
- Cheesy Garlic Squares
- Garlic Butter Rolls
- Garlic Cheese Bread Balls
- Herb Elephant Ears
- Herbed Cob Loaf
- Parmesan Garlic Bread Wheel
Safety Notice: Please refer to your machines user manual or company for current guidelines on safely blitzing hot liquids. Each machine differs.
Curried Pumpkin and Red Lentil Soup
Description
A delicious soup served either chunky or smooth. This is mild enough for the kiddies.
Ingredients
- 1 onion, peeled and quartered
- 2 garlic cloves, peeled
- 1 tablespoon oil
- 1 tablespoon mild curry powder of choice
- 1 zucchini, roughly chopped
- 2 carrots, roughly chopped
- 400g pumpkin, peeled and diced
- 90g red lentils
- 1000mls of water
- ½ tablespoon vegetable stock concentrate
Instructions
- Place onion and garlic into bowl.
- Blitz on speed 7 for 45 seconds.
- Add oil and curry powder.
- Cook at 100 degrees, speed 2 for 4 minutes or until curry powder is fragrant.
- Add remaining vegetables.
- Blitz on speed 7 for 5 seconds. Scrape down.
- Add stock, water and red lentils.
- Cook at 100 degrees, speed 1 for 22 minutes.
- Place steaming basket on top of the lip to allow steam to escape but prevent splattering.
- Blitz your soup on speed 8, building up speed gradually. Please refer to your machines user manual or company for current guidelines on safely blitzing hot liquids. Each machine differs.
Notes
- Blitz your soup on speed 8, building up speed gradually. Please refer to your machines user manual or company for current guidelines on safely blitzing hot liquids. Each machine differs.
- This can be frozen and reheated.
Curried Pumpkin and Red Lentil Soup – Non TMX
- Total Time: 40
Ingredients
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 tablespoon oil
- 1 tablespoon mild curry powder of choice
- 1 zucchini, diced
- 2 carrots, diced
- 400g pumpkin, peeled and diced
- 90g red lentils
- 1000mls hot water
- ½ tablespoon vegetable stock concentrate
Instructions
- Place onion and garlic into a large stock pot.
- Add oil and curry powder and stir over a medium heat until onions are translucent and the curry powder is fragrant.
- Add remaining ingredients and cook over a medium heat for 25 minutes or until vegetables are cooked.
- Serve as is or blitz on speed 10 for 30 seconds before serving.
Notes
- This an be frozen and reheated.
- Prep Time: 15
- Cook Time: 25
Nutrition
- Serving Size: 6
