Warm up with this richly aromatic and nutritious roast pumpkin and lentil soup.


  • 2 tbs olive oil

  • 1 onion, finely diced

  • 1 leek (white part only), finely diced

  • 3cm piece fresh ginger, finely chopped

  • 2 tsp Clive of India Curry Powder

  • 1 tsp ground cumin

  • 2 garlic cloves, crushed

  • 1/3 cup tomato passata

  • 1 tbs tomato paste

  • 500g Kent pumpkin, diced

  • 1 cup McKenzie’s Red Lentils

  • 1 litre vegetable stock

  • 1 cup coconut milk, plus extra to serve

  • Lime juice, to taste


  • 1.

    Heat oil in a saucepan over medium heat. Cook the onion, leek and ginger stirring for 2-3 minutes until softened. Add the curry powder and cumin and sauté, stirring for a couple of minutes.

  • 2.

    Add garlic, tomato passata, tomato paste, pumpkin, lentils and stock. Cover and simmer for 20-25 minutes or until the pumpkin is soft.

  • 3.

    Remove the soup from the heat and use a stick blender to puree until smooth.

  • 4.

    Add the coconut milk and lime juice to the soup, then gently reheat over low heat. Season to taste.

  • 5.

    Serve with additional coconut milk and naan or roti bread.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 211kj
  • Fat Total 10g
  • Saturated Fat 5g
  • Protein 8g
  • Carbohydrate 25g
  • Sugar 4g
  • Sodium 47mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For more, visit McKenzie's Foods

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