Pumpkin lentil ginger and turmeric soup

Pumpkin lentil turmeric and ginger soup

Lentils are an easier legume to digest than beans so are ideal when building up immunity and gut health.

Serves 6


2 tspns extra virgin olive oil

2 brown onions chopped

1 teaspoon turmeric ideally fresh grated

1 tspn cumin

1 good knob ginger grated

6 cups of vegetable stock

1 cup brown/green or red lentils

750g jap pumpkin peeled & chopped

Fresh coriander leaves chopped for garnish

Lime juice


Rinse lentils and add to large pot with pumpkin pieces, onion, ginger turmeric & other spices.

Add stock  and bring to boil then simmer covered for 20-30 mins until lentils and pumpkin are tender.

Allow to cool a little and if lots of liquid remove some and reserve.  Using a stick blender, blend until smooth and add reserved liquid back in to achieve the desired consistency.

Squeeze in lime juice when serving and mix into soup to boost the flavour.

Serve sprinkled with chopped nuts and seeds or coriander leaves

For a milder flavour, stir in some coconut or almond milk into bowl.


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