Pumpkin and Lentil Soup

This recipe serves one and is perfect to make when you have some pureed pumpkin in the fridge. It took me about 15 minutes to throw it together and another 5 to make a green salad to go with.

1 knob of ginger, peeled and diced small

2 green onions, chopped

1 tsp coconut oil

1/2 tsp cumin

1/4 tsp turmeric

1/4 tsp ground coriander

1/2 tsp black mustard seeds

3/4 cup water

1/2 cup pureed pumpkin

1/2 cup canned lentils

A small handful of fresh coriander

Juice of 1/2 lemon or lime

Salt and pepper to taste

A drizzle of garlic infused olive oil

  1. Heat the coconut oil in a pan, add ginger and green onions and cook for one minute.
  2. Add spices and cook for another minute.
  3. Add water, pumpkin, lentils and coriander.
  4. Cook over medium heat for 5-8 minutes to meld the flavours.
  5. Remove from heat, add lemon or lime juice and puree in a high speed blender until smooth.
  6. Season with salt and pepper and drizzle with garlic infused olive oil.

*If you have some leftover rice in the fridge you could add 1/2 cup to make a heartier meal.

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