Modern Australian / Recipes / Soups / Vegan / Vegetarian

Pumpkin, carrot and red lentil soup

This is a great recipe, the red lentils take away from the sweetness of the pumpkin and makes for a great texture and taste. The first time I ever tried pumpkin soup was at a friend’s place after I came to Australia. I thought it was interesting but found it a bit too creamy. So when I made it I put less cream, and experimented with different types of pumpkins. I haven’t added cream in years, I much prefer it without milk or cream, however this is my favourite recipe now. I mostly use butternut pumpkin but Japanese pumpkin also works well.

For a vegan option, omit fetta cheese.

Pumpkin, carrot and lentil soup

Pumpkin, carrot and lentil soup

Prep Time: 15 min
Cooking Time: 30 min
Serves 6 people

Recipe:
800g whole butternut pumpkin
2 large carrots
2 medium brown onions
1 cup red lentil
1 tablespoon butter
water
100g fetta (optional)
a sprig of chives (optional)
salt to taste
black pepper to taste

Cut butternut pumpkin in half, and then in half again. Slice each quarter to several pieces and then remove the skin. (photo below). I find this to be the easiest way to slice the pumpkin and remove its skin. Discard the seeds. Slice the pumpkin into small 3 to 4 centimetre cubes, wash and put aside. Peel and wash carrots and chop into cubes of the same size as the pumpkin. Peel and dice the onion. Place onion with butter in a pot and pan fry until it is golden brown, add the pumpkin and carrots and pan fry for a few more minutes, tossing them a couple of times. Add enough water to cover the vegetables by about five centimetres and then wash the red lentils and add to soup. Let it boil, then bring to a simmer and let it cook for around 30 minutes. When everything is tender and well cooked, blend with a hand-held electric wand until smooth and creamy, add water if it is too thick. Add salt and black pepper to taste. Crumble the fetta and chop the chives finely. Pour soup into individual bowl and decorate with a couple of tablespoons of crumbled feta and a pinch of chives.

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pumpkin and carrots in the pot

pumpkin and carrots in the pot

Pumpkin, carrot and lentil soup

Pumpkin, carrot and lentil soup

Pumpkin, carrot and lentil soup

Pumpkin, carrot and lentil soup

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10 thoughts on “Pumpkin, carrot and red lentil soup

  1. Pingback: Creamy Carrot Soup | gluadys' cookbooks

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