Pumpkin (or squash), Lentil & Turmeric Soup

Ingredients

  • 1 tbsp oil

  • 2 white onions, diced

  • 3 garlic cloves, finely chopped

  • 1 tbsp ginger, finely chopped

  • 1 red chilli (deseeded) and finely chopped

  • 1 tsp turmeric

  • 250g/7oz split red lentils

  • 700g/25oz pumpkin or butternut squash, peeled and diced

  • 1 lemon (juiced)

  • 1-1½L/35 fl oz hot vegetable stock

Optional serving suggestions: fresh coriander or parsley, croutons, sprinkling nutritional yeast, grated vegan cheese, toasted seeds, finely chopped chilli, swirl of vegan cream

Method

1. Heat the oil in a large pan. Fry the onions until softened and starting to turn golden.
2. Stir in the garlic, chilli, turmeric and ginger and fry for approximately 1 minute.
3. Add the pumpkin flesh and lentils, then pour in the hot stock. Season, cover and simmer for 20-25 minutes until the lentils and vegetables are tender.
4. Add the lemon juice towards the end and then blitz the mixture with hand blender or in a food processor until smooth.
5. Taste for seasoning.

Maryanne Hall, Viva! Vegan Recipe Club www.veganrecipeclub.org.uk

Instagram: @veganrecipeclub

Jade ThorneComment