Gold Soup
Ingredients
- 1 liter vegetable stock
- 1 1/2 kg butternut pumpkin, weighed before preparing (can use pumpkin of choice such as jap or kent varieties) ⓘ
- 500 g kumara (gold sweet potato) ⓘ
- 350 g carrots ⓘ
- 1 onion ⓘ
- 3 tablespoons chopped parsley (optional)
- 1 1/4 cups red lentils, washed ⓘ
- 3 cups water, may need to add a little extra ⓘ
- 1/2 teaspoon crushed garlic (optional) ⓘ
Instructions
- Add the stock to a large cooking pot or boiler. Everything will be added to the pot as it is chopped/prepared.
- Cut pumpkin and kumera into chunks, no bigger than 2 inches square, removing any skin and seeds. Add to the pot.
- Peel and chop carrots and onion. Add to the pot.
- Wash and drain the lentils. Add to the pot.
- Add all remaining ingredients and some extra water if the veggies are not covered. You may need to add some more water or stock during the cooking- so just keep your eye on it. If there is not enough liquid the soup may stick to the bottom of your pot. (maybe not such a bad thing if you catch it in time. Once when I made this soup it had stuck to the bottom and tasted like it had roasted pumpkin in it).
- Bring to the boil, Boil for approx 30 minutes, or until the largest veggie pieces are soft when poked with a knife. Stir occasionally to ensure the lentils do not burn onto the bottom of the pot.
- Remove from heat and puree with either a stick blender used in the pot or by using a food processor. To make the soup thinner, just add some extra water or stock.
- Serve with a little sour cream and maybe a sprinkle of freshly chopped parsley.
Nutrition & Diet Analysis (per serving)
406
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).