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Pumpkin & Lentil Soup

Serving: 2| Cooking time: 50 minutes | Skill: Easy

"I love having this soup inside a baked pumpkin - it makes the best Halloween dinner."  Tash x


850g peeled pumpkin in 2inch chunks
1 clove garlic chopped
1tsp cumin
1tsp fennel seeds
1 tbsp sunflower oil
Generous pinch of pink Himalayan salt
500ml boiling water
1tbsp vegetable Boullion powder
90g red lentils
1 piece of Kombu seaweed


    1. Sautéed the garlic in the sunflower oil with the fennel seeds, cumin and Himalayan salt for 1 minute. Add the pumpkin and coat it with the spices. Add all the stock and leave on a medium to high heat for 12 minutes.
    2. Pour into a blender and blend until smooth. (You can enjoy like this or carry on to the lentil stage!)
    3. Pour the soup back into the pan and on a medium heat add the lentils and piece of Kombu leave to cook for 20 minutes.
    4. Add 60ml water and cook for another 20 minutes. Take off the heat and take the Kombu out and serve hot.
    5. If you want to serve inside a squash. Buy an onion squash and put into the oven at 180°C for 1 hour. Slice the top off and scoop out the seeds and the pour the soup inside.

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