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Pumpkin and Red Lentil Soup

by Madsy (follow)
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In my house we call this "orange soup" and it's a hit with kids. I often change some of the ingredients but the fundamentals are onion, garlic, carrots, pumpkin and red lentils, along with some other vegetables.

Pumpkin, potato, zucchini, onion, garlic, carrot, spices

While there are quite a few ingredients, this soup is super simple to make - and it's freezer friendly, so this large batch is perfect for being stored in the freezer for later.

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Serves: 8

1 tbsp olive oil
2 large brown onions
2 garlic cloves
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
2 large carrots
1 zucchini or capsicum
4 potatoes
1 sweet potato
500-1kg pumpkin
1 cup red lentils, rinsed and drained
Salt and pepper

Prep the ingredients: chop the onions and garlic together, the carrots and zucchini/capsicum together, and the potatoes and pumpkin together.
Heat the olive oil in a large pot over a low to medium heat. Add the onion, garlic and spices, and stir.
When the onion has started to turn translucent, add the carrot and zucchini/capsicum for about 5 minutes, or until the carrot starts to soften.
Add the potatoes and pumpkin. Give the pot a good stir, to coat all the vegetables with the oil and spices.

Pumpkin, potato, zucchini, onion, garlic, carrot, spices
I used onion, garlic, zucchini, carrots, potatoes and butternut and jap pumpkin in this version.

Stir through the lentils, then fill the pot with water, enough to just cover the vegetables. Put the lid on the pot and turn the heat to high.
Bring the soup to the boil, then remove the lid and reduce the heat to medium. Allow to simmer for 40 minutes, or until the lentils and vegetables are cooked through.
Blend the soup with a stick blender until you reach your desired consistency. Season with salt and pepper.

Pumpkin, potato, zucchini, onion, garlic, carrot, spices

#Suitable to freeze
I like this Recipe - 4
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