Pumpkin Soup – lightly spiced

Pumpkin Soup Lightly SpicedIngredients

30 ml oil

2 onions, finely chopped

2 cloves garlic, crushed

1 ml ground cloves

2 ml nutmeg, freshly grated

half a pumpkin, peeled, seeded and cut into chunks

200 ml red lentils

500 ml vegetable stock

15 ml lemon juice

100g sweet potato, peeled and cubed


1.  Crush garlic and set aside for 10 minutes

2. Heat the oil in a large saucepan over medium heat and fry the onions, garlic, cloves and nutmeg for 5 minutes.

3. Add pumpkin, sweet potato, lentils, stock and lemon juice and simmer for 25-30 minutes, or until the vegetables are tender. Season with salt and freshly ground black pepper to taste

4 Purée the soup, and reheat

5. Sprinkle with cinnamon to serve.

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