Indian Curried Pumpkin Soup

Coles Magazine - May 2016 - Page 5

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Serves 4 - Prep 15 min - Cooking 40 min

 1 tablespoon olive oil
 1 brown onion, finely chopped
 1 tablespoon ginger, finely grated
 1/4 cup (75g) korma curry paste
 800g butternut pumpkin, peeled, seeded, chopped
 2 carrots, peeled, coarsely chopped
 1 Granny Smith apple, cored, coarsely chopped
 1/2 cup (100g) red lentils
 4 cups (1L) chicken stock or vegetable stock
 1/2 cup (140g) Greek-style yoghurt
 1/2 Lebanese cucumber, finely chopped
 1/2 tomato, seeded, finely chopped
 1/2 red onion, finely chopped
 1 teaspoon cumin seeds, toasted
 Coriander leaves, to serve
 Mini pappadams, to serve


  1. Heat the oil in a large saucepan over medium heat. Cook brown onion, stirring, for 5 mins or until onion softens. Add the ginger and curry paste. Cook, stirring, for 1 min or until fragrant.
  2. Add pumpkin, carrot, apple, lentils and stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 25-30 mins or until the vegetables are tender.
  3. Carefully use a stick blender to blend until smooth. Divide among serving bowls. Top with yoghurt, cucumber, tomato, red onion, cumin seeds and coriander. Serve with mini pappadams.

Vic Lic

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