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Yummy spiced pumpkin, carrot and lentil soup

Perfect for those cold wintery nights ahead!

Serves: 4


3 cups reduced-salt vegetable stock

2 onions, finely chopped

3 cups pumpkin chopped

2 cloves garlic, crushed

2 teaspoons corriander seeds

2 teaspoons cumin

1 teaspoon chilli

1/2 kg carrots, peeled, chopped

2 stalks celery, finely chopped

400g cooked lentils

Fresh parsley and almonds, to serve

Wholegrain bread to serve


1) Add 1/4 cup stock to a large saucepan. Cook garlic and onions, until soft.

2) Add cumin, corriander, chilli, pumpkin, carrots and celery and a little more stock, if needed. Cook 10-15 minutes.

3) Add remaining stock, lentils and 2 cups water. Bring to the boil and simmer 15-20 minutes until soft.

4) Place soup in a blender and blend until smooth yet slightly chunky. Place soup into bowls. Top with almonds and parsley. Serve with wholegrain bread.

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