Spicy Pumpkin and Lentil Soup


Spicy up your halloween pumpkin by making this delicious soup…

Serves 4

½ tsp chilli flakes

2 tsp cumin seeds

2 tbsp olive oil

650g pumpkin flesh, cut into small pieces

1 celery stick, finely sliced

150g split red lentils

1 litre hot vegetable stock

200ml coconut milk

4 tbsp plain or Greek yoghurt

small handful of coriander leaves

warm naan bread, to serve

Heat a large saucepan and then add the chilli flakes and cumin seeds. Dry fry for a minute or so until they release their aroma and pop around in the pan. Remove half of the seeds and set aside.

Add the oil to the pan, and once it is hot, stir in the pumpkin and celery. Stir around for a couple of minutes, and the add the lentils, stock and coconut milk. Bring to a simmer and cook for about 15 minutes, covered with a lid, until the lentils are tender.

Blitz the soup until as smooth, and season with salt and pepper. To serve, spoon into bowls, add a spoon of yoghurt on top, scatter with the reserved spices, and add a few coriander leaves, Serve with warm naan bread.


This soup freezes really well, so it is well worth making more than you need, so you have plenty for another day.

Photography Gareth Morgans.

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