Moroccan Lentil Pumpkin Soup

Serves 4 Prep Time 1 minutes   Cook Time 35 minutes   Rated:

If the Thermomix is good at is making soup. (check out my Souperbowl book if you don’t believe me!) I love to whip up a soup in very little time packed with flavour just like this one. Serve with or without bread, rolls, flat bread of choice. We didn’t have anything with it except I admit, I did have more than one serving. Delish!

Preserved Lemon can be purchased or you can make your own. I have yet to do a this space.

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  • 1 large onion, peeled and halved
  • 2 cloves garlic
  • 3 cm piece fresh ginger, peeled
  • 1 chilli, OR 1/2 tsp dried chilli flakes
  • 20 Grams Extra Virgin Olive Oil (EVOO) BUY
  • 1 Teaspoon ground cumin
  • 1 Teaspoon ground coriander
  • 1 Teaspoon ground smoked paprika
  • 1/2 Teaspoon ground cinnamon
  • 1 Tablespoon turmeric
  • Pinch saffron (optional)
  • 1 carrot, chopped in thirds
  • 1 stick celery, chopped in thirds
  • 200-250 Grams pumpkin, peeled and cubed
  • 50 Grams tomato paste
  • 400g Tins tomatoes
  • 200 Grams red lentils, rinsed
  • 600 Grams liquid stock of choice
  • pink salt flakes and cracked black pepper to taste BUY
  • Handfuls fresh coriander leaves
  • Few sprigs parsley
  • Yoghurt to serve
  • Preserved lemon to serve, sliced thinly



Place onion, garlic, ginger and chilli into Thermomix bowl and chop 3 sec/speed 6. Add oil and all dry spices then saute 5 min/Varoma/speed 1/MC off.


Add chopped vegetables and chop 3 sec/speed 6.. Add tomato paste, tomatoes, lentils and stock and cook 35 min/100ºC/speed 1.


Add seasoning and herbs, and puree 5-6 sec/speed 9 before serving.


Serve with dollops of yoghurt and sliced preserved lemon, with extra salt and pepper to taste.

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