Creamy Pumpkin Lentil Dinner Soup Recipe

About this recipe

A hearty and diabetic-friendly vegetarian soup featuring red lentils, pumpkin, and spinach, blended with coconut milk for a creamy texture. Perfect for a satisfying dinner solution.

Ingredients

• 2 Kg Natco Red Lentils (Masoor Dal) 2 Kg
• 1 Piece Fresh Green Pumpkin Piece I 1kg
• 1 Kg Yellow/White Onion 1kg
• - Filippo Berio Garlic Flavoured Olive Oil
• - Jalpur Crushed Red Chilli Pepper Flakes
• 50G Pepper Black Ground BWFO
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 165 Ml Tropical Sun Coconut Milk Mini
• 395G D'Aucy Chopped Spinach
• 25G Terre Exotique Wild Herbs, 25G
• - Mccormick Cumin Powder
• 100G Terre Exotique Winemaker'S Salt, 100G

Instructions

1. 1. Rinse 1 cup of red lentils thoroughly under cold water. In a medium pot, combine the lentils with 2 cups of water and bring to a boil. Reduce the heat and simmer for 10-12 minutes until the lentils are tender but not mushy.
2. 2. While the lentils are cooking, peel and dice 1 small pumpkin into cubes. Add the pumpkin cubes to the pot with the lentils. Cook for an additional 10 minutes until the pumpkin is soft.
3. 3. In a skillet, heat 2 teaspoons of olive oil over medium heat. Dice 1 onion and sauté it in the olive oil until translucent, about 5 minutes. Add 1 teaspoon of cumin, 1/2 teaspoon of red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir and cook for another 2 minutes to toast the spices.
4. 4. Transfer the sautéed onion and spice mixture to the pot with the lentils and pumpkin. Stir well to combine.
5. 5. In a blender, puree 1 cup of diced tomatoes until smooth. Add half of the soup mixture to the blender and blend until creamy, about 30 seconds. Return the blended mixture to the pot.
6. 6. Stir in 1 cup of coconut milk and heat the soup gently over low heat for 5 minutes, stirring occasionally. Adjust seasoning with additional salt and black pepper if needed.
7. 7. Serve the soup warm in bowls, garnished with fresh herbs if desired.