Moroccan Lentil Pumpkin Soup
by Tenina Holder
If the Thermomix is good at anything...it 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 recipe...watch this space.
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Need
- 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
Do
- 1
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.
- 2
Add chopped vegetables and chop 3 sec/speed 6.. Add tomato paste, tomatoes, lentils and stock and cook 35 min/100ºC/speed 1.
- 3
Add seasoning and herbs, and puree 5-6 sec/speed 9 before serving.
More
Serve with dollops of yoghurt and sliced preserved lemon, with extra salt and pepper to taste.
