This delicious pumpkin lentil soup recipe from Rebecca, the owner of the blog Imperfect Mummy. Here where you will find only realistic parenting advice along with reviews, parenting tips, tricks and family recipes. Rebecca is just about managing as a stay at home Mum to 3 boys and after living in Australia for 14 years now calls England home again.
September for me is the start of my “year” and I feel like it’s a new start for everyone back to school and work after the summer break. I always feel like I need to start if off in a healthy fashion, to wind into Autumn and soup is a way I love to make sure I get all my veggies in, as well as being great comfort food.
This recipe is vegetarian, and also gluten and dairy-free.
2 cups lentils (preferably soaked in water overnight)
6 cups water
1 cup full fat coconut milk
1 small sugar pumpkin, peeled (or butternut pumpkin)
1 tsp. curry powder
1/2 tsp. garlic powder
1/4 tsp. ginger powder
2 Tbsp. chopped basil
2 Tbsp. chopped sage
2 Tbsp. maca powder
1 tsp. mesquite powder (optional)
1 head kale, chopped
1/2 tsp (or more) sea salt
pepper, to taste
Add every ingredient except kale to the pot. Bring to a boil, reduce to simmer, and cover. Keep this on the stove for at least a couple hours. The longer the better; the flavours infuse more and more with each minute that goes by.
When you’re getting ready to serve, add the kale. Let the soup heat the kale to the point at which it turns a very pale green, approximately three minutes.
Top your soup with fresh basil and fresh sprouts for some raw goodness and enjoy. You can also freeze this pumpkin lentil soup too to pull out and eat when you need to be really organised.