"This nourishing Vegan Curried Pumpkin and Lentil Soup is vegan and involves only 5 minutes of prep work. It can be enjoyed as a starter but tastes eqitually good as a main dish."
Vegan Curried Pumpkin and Lentil Soup
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Recipe Intro From wholefoodsoulfood_kitchen
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Prep time 5mins
Cook time 45mins
Serves or Makes: 2
Recipe Card
ingredients
- 1/2 butternut sqash
- olive oil
- 4 garlic cloves
- 1/2 cup dry split lentils (or 1 cup tinned lentils)
- 1/2 cup coconut millk
- 2 + cups veggie broth
- 1/2 teaspoo cumin powder
- 1-2 teasopon curry powder
- 2 tablesp nutritional yeast
- salt & pepper
Method
Step 1
Preheat oven to 350°C.
Step 2
Cut butternut squash in half and remove the seeds. Drizzle with some olive oil and salt. Then put it, together with the garlic (skin on) in the oven and roast for about 45-60 minutes depending on the squash’s size or until a knife can easily pierce into the flesh.
Step 3
If using raw lentils, wash lentils in a sieve. Then cook with according to package instructions. Skip this step if using tinned lentils.
Step 4
Remove garlic from the oven after about 20 minutes or as soon as it's soft.
Step 5
Once the butternut squash is ready as well, take it out of the oven and scoop out its flesh.
Step 6
Put it, together with all the other ingredients into a (high speed) blender and blend until smooth. Alternatively, you could also use an immersion blender.
Step 7
Taste and adjust salt. Gradually add more broth/ water/ coconut milk if you prefer a thinner consistency.
Step 8
Add some additional (tinned) lentils, cayenne pepper, pumpkin seeds and some fresh herbs as a topping.