Curried Pumpkin and Lentil Soup Recipe – How To Prepare Easy and Creamy
This curried pumpkin and lentil soup recipe uses a small pumpkin, but you can always double up and freeze portions of the soup for a speedy lunch later on.
By Jon Doe
Curried Pumpkin and Lentil Soup a spicy and warming lunch ready in less than 30 minutes!
Olive oil Onion, peeled and chopped Cloves garlic, peeled and minced Curry powder Ground black pepper
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Let's make this Curried Pumpkin and Lentil Soup Recipe
Heat the oil in a large pan and add the onion. Cook for 5-6 minutes on a medium heat until the onion has softened. Add in the garlic, curry powder, salt, and pepper.
Stir everything together, then add the stock. Bring to the boil, then turn down and simmer for 20 minutes until the squash is tender. Stir in the milk and bring back to a gentle simmer, then add the lime juice.
Ladle into bowls and swirl with a drizzle of sweet chili sauce, Top with a few cilantro leaves before serving.
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