Soup season is well and truly underway! Even though I’m up in Cairns, it’s still getting a bit chilly at night, so a warming soup is perfect to hit the spot. For those of you down south, it will definitely be the perfect cosy meal to rug up to.
The lentils and pumpkin make it extra creamy and the ginger and chilli warm you up from the inside out. Top it with some fancy bits and a side of some fresh sourdough bread and you have just made yourself a healthy, gourmet meal!
Creamy Pumpkin, Red Lentil & Ginger Soup
1 Tbsp olive oil
2 golden shallots, finely diced
2 garlic cloves, minced
1 red chilli, finely sliced
1 tsp ground cumin
1 tbsp Ginger & Co’s Ginger Latte Powder
2 cups of pumpkin, cubed
1 cup of split red lentils
6 cups of water
1 ½ stock cubes
Natural coconut yoghurt
Heat olive oil in a large saucepan. Add onion, garlic and chilli and cook until onion is translucent. Add ginger and cumin and combine. Add pumpkin cubes and red lentils and mix with spices.
Add water and stock cubes and bring to the boil. Reduce heat and simmer for around 30 minutes, until the pumpkin is soft.
Let cool enough so you can transfer into a blender and blend until smooth.
Reheat in a saucepan and pour into bowls.
Top with your favourite garnishes.
This post was written & created by Alexandra Kate from The Botanical Table. For more recipe inspiration you can find her over on Instagram @thebotanicaltable.