Spicy Pumpkin Lentil Soup Vegetarian Too Recipes

PUMPKIN-LENTIL SOUP

Steps:

• In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes., Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes.

SPICY VEGGIE & LENTIL SOUP

Steps:

• In a 4-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until vegetables and lentils are tender, 6-8 hours., Discard bay leaves. Stir in salt and diced tomatoes; cook, covered, 30 minutes longer.

SPICY PUMPKIN & LENTIL SOUP! (VEGETARIAN TOO!)

Steps:

• Heat oil in saucepan and ADD onion, cook for 5 minutes until soft.
• ADD Mustard, Cumin, Tumeric and Chilli Powder, cook for 30-40 seconds after adding last ingredient.
• ADD Stock, Water, Pumpkin and Lentils, cover and bring to a BOIL.
• Reduce heat and simmer, partly covered for about 15 minutes until lentils are tender.
• Remove from heat and MASH until smooth.
• STIR through coriander.
• ENJOY!

LOW FAT SPICY LENTIL SOUP (VEGETARIAN TOO!)

Steps:

• In large saucepan, combine ALL of the above; bring to a boil THEN simmer covered for 10 minutes.
• Simmer uncovered for 15 minutes; until soup thickens and lentils will soft.
• ENJOY!
• NOTE: If want a stronger flavour, can sauté everything except coriander in 2 tbsp of stock before adding to other ingredients.

SPICY PUMPKIN SOUP

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
• Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
• When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.