LENTIL PUMPKIN SOUP
Super easy and warm lentil mushroom soup
Ingredients
- 600 g Pumkpin fruit peeled and cubed
- 500 g mushroom chopped
- 1.5 cup Red lentil cooked and divided
- 1 large onions chopped
- 4 Cloves garlic minced
- 1 ginger thump size
- 1 tablespoon Turmeric powder
- 2 tablespoon Curry powder
- 2 Cups coconut milk divided
- 2 Cups Water
- 1/2 cup Parsley leaf chopped
- 1 teaspoon salt
- 1 teaspoon Pepper or as desired
Servings: People
Instructions
- In a pot, on medium heat, add pumpkin, onions and 1 cup of water. Cook until pumpkin is soft and remove from fire. Set aside
- In another pot, on medium heat, add mushroom, ginger, garlic and the remaining 1 cup of water. Cook until mushroom is tender. Remove from fire and set aside.
- In a blended, add 1/2 of the cooked lentil, cooked pumpkin and 1 cup of coconut milk. Blend until its smooth
- Then add the blended mix into the cooked mushroom pot. Add the remaining cooked lentil, 1 cup of milk, salt, pepper, turmeric, curry and allow to simmer on low heat for 5 minutes.
- Add more water if soup is too thick
- Serve warm, top soup with parsley and serve with a slice of toasted bread
Recipe Notes
You can replace mushroom with meat or fish, just make sure its properly cooked.
Share this Recipe
