Pumpkin kale soup

    20 min

    Thick pumpkin soup with red lentils and kale - a healthy nourishing soup.


    1 person made this

    Ingredients
    Makes: 4 bols (environ 1 litre)

    • 750ml water
    • 120g red lentils
    • 1/2 teaspoon ground turmeric
    • pepper
    • 1 vegetable stock cube
    • 800g pumpkin, peeled and seeded
    • 60g (2 large leaves) kale
    • 3 tablespoons French cancoillotte cheese or double cream

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a large pot add water, lentils, turmeric, pepper and vegetable stock cube and bring to the boil over high heat.
    2. Peel pumpkin and remove seeds. Add it to the pot, cover and cook for 8 minutes.
    3. Wash kale, remove the mid rib and chop the leaves.
    4. Fill the bottom of a microwave safe bowl with water and add the kale. Cook on maximum power for 2 minutes 30 seconds. Set to one side.
    5. When the pumpkin is cooked, add the cream and puree the soup.
    6. Add half of the cooked kale to the soup and stir well to combine.
    7. Divide the soup among bowls and decorate with cooked kale. Serve hot.

    Tip:

    I like my soup very thick, if you prefer it thinner, add a little water or vegetable stock.

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