Curried Pumpkin Soup

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This soup brings together two of my favourite things, the comforting hug that soup gives and the glow that using up leftovers guarantees!

I recently found an opened jar of rogan josh curry paste and as we are still on a bit of a health kick I wanted to use it in a vegetarian dish and not the meat that I would usually use. Added to that I am still trying to sneak pulses into the boys without them noticing too much and liquidised soup hides a multitude of goodies!

Quantities wise this makes a BIG pot, 12-16 serves depending on portion sizes but don’t panic, this soup freezes a treat to allow you a meal off another day!

Ingredients

50mls oil

2 medium red onions, peeled and roughly chopped

4 garlic cloves, peeled and roughly chopped

a thumb size piece of fresh ginger, peeled and roughly chopped

100g rogan josh curry paste

2kg pumpkin, peeled, deseeded and roughly chopped

400g potatoes, peeled and diced

2 litres vegetable or chicken stock

150g  uncooked red lentils, rinsed and drained

Method

In a BIG pot, I use a 6litre pot.

Heat the oil and add the onion, cook slowly until soft.

Add the garlic and ginger and cook for 1 minute until fragrant.

Spoon in the curry paste, stir well and cook for three minutes.

Add the pumpkin and potatoes, stir through and cook for one minute.

Pour in the stock and add the lentils  stir well, cover and bring up to the boil.

Turn the heat down and allow to simmer, covered for 30 minutes.

Check that the potatoes are cooked at this stage, if not pop the soup back on the heat.

I then use a stick blender to whizz the soup until smooth, taste and season with salt and pepper.

 

 

 

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4 thoughts on “Curried Pumpkin Soup”

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