CategoryDifficultyBeginner

Say hello to our heart warming belly hug of a soup. This is the ultimate soup season treat, packed with vitamin c and beta keratin it’ll keep you glowing through those cold dark evenings!

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients
 1 potato
 3 carrots
 1 red kuri squash (small pumpkin)
 Salt
 Bay leaves
 Olive Oil
 100 g red lentils
 2 litres of water
 Sage
 Thumb sized piece of ginger
 Toasted almond flakes and and chili flakes to garnish

Instructions
1

Chop your veg into similar sized chunks so they cook at the same speed.

2

Add 2 tablespoons of oil to your pot and add your veg, also add 2 teaspoons of salt and 2 bay leaves.

3

Let them sweat for 7- 8 minutes then add 100g of red lentils and 2 litres of water.

4

Let this boil for 20 minutes and add 1 grated thumb sized piece of ginger and a few chopped sage leaves.

5

Cook for another few minutes and then it’s ready to blend.

6

Add some toasted flaked almonds and chili flakes to the top to give it a real kick!

Ingredients

Ingredients
 1 potato
 3 carrots
 1 red kuri squash (small pumpkin)
 Salt
 Bay leaves
 Olive Oil
 100 g red lentils
 2 litres of water
 Sage
 Thumb sized piece of ginger
 Toasted almond flakes and and chili flakes to garnish

Directions

Instructions
1

Chop your veg into similar sized chunks so they cook at the same speed.

2

Add 2 tablespoons of oil to your pot and add your veg, also add 2 teaspoons of salt and 2 bay leaves.

3

Let them sweat for 7- 8 minutes then add 100g of red lentils and 2 litres of water.

4

Let this boil for 20 minutes and add 1 grated thumb sized piece of ginger and a few chopped sage leaves.

5

Cook for another few minutes and then it’s ready to blend.

6

Add some toasted flaked almonds and chili flakes to the top to give it a real kick!

Pumpkin Soup

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