Ingredients
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1 liter vegetable stock
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1 1/2 kg butternut pumpkin, weighed before preparing (can use pumpkin of choice such as jap or kent varieties)
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500 g kumara (gold sweet potato)
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350 g carrots
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1 onion
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3 tablespoons chopped parsley
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3 cups water, may need to add a little extra
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1/2 teaspoon crushed garlic
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1/2 teaspoon pepper
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1 1/4 cups red lentils, washed
Instructions
- Add the stock to a large cooking pot or boiler. Everything will be added to the pot as it is chopped/prepared.
- Cut pumpkin and kumera into chunks, no bigger than 2 inches square, removing any skin and seeds. Add to the pot.
- Peel and chop carrots and onion. Add to the pot.
- Wash and drain the lentils. Add to the pot.
- Add all remaining ingredients and some extra water if the veggies are not covered. You may need to add some more water or stock during the cooking- so just keep your eye on it. If there is not enough liquid the soup may stick to the bottom of your pot. (maybe not such a bad thing if you catch it in time. Once when I made this soup it had stuck to the bottom and tasted like it had roasted pumpkin in it).
- Bring to the boil, Boil for approx 30 minutes, or until the largest veggie pieces are soft when poked with a knife. Stir occasionally to ensure the lentils do not burn onto the bottom of the pot.
- Remove from heat and purée with either a stick blender used in the pot or by using a food processor. To make the soup thinner, just add some extra water or stock.
- Serve with a little sour cream and maybe a sprinkle of freshly chopped parsley.