Every so often I post a recipe that I fancy as easy and delicious and just right for the season. With the end of November looming (where did the month go?!) I couldn’t think of a better time to share this warming and extremely yummy curried pumpkin soup recipe. Slightly different from the norm with a slight indian kick, and its really good for you (its from Weight Watchers), this ticks all the boxes. Happy cooking!
|1 medium onion, chopped|
|1 tbs (s) curry powder, Madras|
|1000 g fresh pumpkin, peeled, chopped|
|2/3 cup (s) dry lentils|
|4 whole stock cube, dissolved in 4 cups (1 litre) hot water|
|1/2 cup (s) skimmed milk|
|1 tsp (s) cumin seed
- Heat some olive oil in a large saucepan over a medium heat. Add onion and cook gently with lid on, or until onion has softened. Add curry powder and cook, stirring for 30 seconds.
- Add pumpkin, lentils and stock and bring to the boil. Reduce heat to low, cover and simmer for 30 minutes, or until pumpkin is soft and lentils are cooked. Stir in the skimmed milk.
- Using a stick blender or food processor, blend the soup until smooth. Season to taste with salt and pepper. Heat a small non-stick frying pan over medium-high heat. Add the cumin seeds and cook, tossing for 1 minute, or until fragrant and starting to pop. Remove from heat. Spoon soup into bowls and sprinkle with cumin seeds.