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Pumpkin & Red Lentil Soup
Servings: 1
Saucepan, potato masher, knife, ladle


200g pumpkin

1 cup red lentils

1 celery stick

1/2 carrot

1/2 brown onion

1 garlic clove

2 sprigs parsley

1 tsp chilli flakes

500mL vegetable stock

1/4 cup natural yoghurt

1 small wholemeal roll

salt & pepper


1. Skin the pumpkin and cut into cubes.

2. Microwave pumpkin until tender.

3. Finely chop the carrot, onion, garlic, celery and stalk of the parsley then cook in a little olive oil until softened.

4. Add the chopped pumpkin and the red lentils.

5. Add the stock and bring to the boil.

6. Lower the heat and simmer for 7-10 minutes until the lentils are soft.

7. Using a potato masher, mash up the lentils and pumpkin until well combined with the vegetables.

8. Season with salt and pepper.

9. Transfer soup to a bowl and sprinkle with chopped parsley leaves.

10. Spoon the natural yoghurt over.

11. Drizzle a small amount of olive oil.

12. Serve with a buttered wholemeal bread roll.

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