Quick And Delicious
Pumpkin, Lentil and Ginger Soup
August 6, 2013
Pumpkin, Lentil and Ginger Soup
Prep Time: 10 minutes

Cooking Time: 35 minutes

Yield: 4 servings


  • ½ cup red lentils
  • 1kg Jap Pumpkin cut into chunks
  • 1 onion thinly sliced
  • ½ tsp turmeric
  • 1 tbs ginger grated
  • 1 tbs orange zest
  • 4 cups vegetable stock
  • ½ cup buttermilk (optional)
  • ¼ cup coriander
  • Olive oil


Fry the onions in a little olive oil for 5 minutes, or until they soften.

Add turmeric just before onions finish cooking.

Rinse the lentils and add to the onions with the pumpkin, ginger and orange zest.

Add the stock and bring to the boil.

Reduce heat and simmer for 30 minutes until the pumpkin and lentils are cooked.

Remove from heat and blend in a processor until smooth.

Stir in buttermilk and chopped coriander and serve.

Variation: If not enough pumpkin, then sweet potato can be used to supplement.


The popular spices ginger and turmeric suppress inflammation and ginger helps improve circulation.

Thermomix recipe is also available

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