Reinvent a family classic with this flavoursome Indian curried pumpkin soup served with mini pappadams.
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 tablespoon ginger, finely grated
- 1/4 cup (75g) korma curry paste
- 800g butternut pumpkin, peeled, seeded, chopped
- 2 carrots, peeled, coarsely chopped
- 1 Granny Smith apple, cored, coarsely chopped
- 1/2 cup (100g) red lentils
- 4 cups (1L) chicken stock or vegetable stock
- 1/2 cup (140g) Greek-style yoghurt
- 1/2 Lebanese cucumber, finely chopped
- 1/2 tomato, seeded, finely chopped
- 1/2 red onion, finely chopped
- 1 teaspoon cumin seeds, toasted
- Coriander leaves, to serve
- Mini pappadams, to serve
Method
- Step 1Heat the oil in a large saucepan over medium heat. Cook brown onion, stirring, for 5 mins or until onion softens. Add the ginger and curry paste. Cook, stirring, for 1 min or until fragrant.
- Step 2Add pumpkin, carrot, apple, lentils and stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 25-30 mins or until the vegetables are tender.
- Step 3Carefully use a stick blender to blend until smooth. Divide among serving bowls. Top with yoghurt, cucumber, tomato, red onion, cumin seeds and coriander. Serve with mini pappadams.
- High fibre
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
1566 kj
Energy
15g
Fat Total
5g
Saturated Fat
11g
Fibre
14g
Protein
1318mg
Sodium
23g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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