Gold Soup
photo by Stardustannie
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1000.0 ml vegetable stock
- 2 kg butternut pumpkin, weighed before preparing (can use pumpkin of choice such as jap or kent varieties)
- 500 g kumara (gold sweet potato)
- 350 g carrots
- 1 onion
- 44.37 ml chopped parsley (optional)
- 295.73 ml red lentils, washed
- 709.77 ml water, may need to add a little extra
- 2.46 ml crushed garlic (optional)
- 2.46 ml pepper (optional)
directions
- 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.
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Reviews
-
This was delicious. I had to convert using RecipeZaar's handy unit conversion tool. For US cooks -- I used a 16 oz bag of baby carrots, regular sweet potato (as opposed to kumara), and since I did not have squash on hand, I actually tried adding a 28 oz can of pumpkin to the soup. This turned out deliciously! I used all vegetable stock rather than 50% stock and 50% water. As one other reviewer commented, it needed salt. However, I'm a believer that it's better not to add a lot of salt to the recipe but let people salt if needed at the table. Served with Cheesy Corn Spoon Bread http://www.recipezaar.com/106340. Made a lot of soup -- I froze leftovers for a couple of quick weeknight meals in the future.
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I love soup and this is a good one. I was almost tempted to add more lentils as it didn't seem like a lot for the big pot of soup but it was just right! A wonderful thick and nourishing soup. I used my own veg stock which is unsalted so I had to add quite a bit of salt and I also added a dash of Worcestershire sauce as I like a bit of a kick to my soup.
RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free