Curried lentil and pumpkin soup

One of the bonuses of visiting my father who lives in Woodside is going to the ‘Apple Fields Orchard’ shop on the way home (it is on the left of Onkaparinga Valley Rd if you are heading towards Adelaide).

They always have fabulous apples plus local fruit and vegetables, free range eggs, preserves, juice, home-made apple pies and sundry other goodies. When we were there a couple of weeks ago I bought my usual bag of apples, one of mandarins, some home-made blackberry jam and a couple of hyacinths to grace the kitchen windowsill.

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I also picked up a butternut pumpkin to make soup. Butternuts are incredibly versatile and best of all they don’t need a price tag because you can just write straight on them.


As we had plenty of Greek yoghurt in the fridge and loads of coriander in the garden I decided to make a curried soup.

First I sautéed 2 chopped onions in a little olive oil before adding 2 tablespoons of korma curry paste.


Once the paste was deliciously fragrant I added 2 cups of washed red lentils, the peeled and chopped pumpkin and 4 cups of vegetable stock.


I let the pot simmer for about half an hour.


Once the pumpkin was tender I mashed it a little with a wooden spoon and it was ready to eat. I served it with lashings of yoghurt and coriander. Jamie pronounced it the best soup I have made yet!


Curried Lentil and Pumpkin Soup

dash olive oil

2 onions, chopped

2 tablespoons Korma curry paste (make your own or use ready made)

2 cups dried red lentils

1 butternut pumpkin, peeled, seeds removed, and chopped

4 cups vegetable stock

Greek yoghurt, to serve

Fresh coriander leaves

Heat oil in a large heavy-based saucepan over medium heat. Add onion cooking for 5 minutes until soft. Stir in curry paste and cook, stirring, for 1 minute or until fragrant.

Add lentils, pumpkin, and stock. Stir until well-combined. Bring to the boil. Reduce heat to low. Cook covered, for about 30 minutes, stirring regularly until pumpkin is tender.

Serve with spoonfuls of Greek yoghurt and coriander.




About A Kailyard in Adelaide

A Kailyard in Adelaide! We are working hard to be domestically sustainable in the foothills of Adelaide. As we both work fulltime this is not an easy task, but we do our best growing much of our own produce in our yard and in our community garden plots. We reduce, recycle and reuse as much as possible and try hard to not consume mindlessly. We have 5000 l of rainwater, a 5 kw solar system, and use a green energy provider for all our excess needs. Rachel: Mother, partner, teacher, writer, reader, crafter, cook, gardener, artist. Jamie: Father, partner, lecturer, therapist, would-be-politician, gardener, photographer, music lover.
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2 Responses to Curried lentil and pumpkin soup

  1. merrynsmenu says:

    Delicious, I love this idea! a) curried soup is great b) so sick of pumpkin soup c) love lentils in anything. I am glad Jamie approved and this soup will be served in our house tonight 😀

  2. Rachel and Jamie says:

    Thanks Merryn. How did it turn out?

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