Pumpkin, sweet potatoes & cumin dhal soup

Preparation: 15 minutes

Cooking time: 35 minutes

Serves: 6




4 ½ lbs (about 2 kg) pumpkin

2 large sweet potatoes

2 large red onions

2 cloves garlic

1 teaspoon extra-virgin olive oil

8 cups organic vegetable stock

2 cups dried red lentils

1 tablespoon cumin

Salt and freshly ground black pepper

½ bunch parsley




  • Peel and cut the pumpkin, sweet potatoes and onions into pieces. Finely chop the garlic.

  • Heat the oil in a large, heavy saucepan and toss the pumpkin, sweet potatoes, onions and garlic for 3 minutes over a moderate heat. Add the chicken stock, lentils, and cumin, and simmer for 30 minutes or until the pumpkin is very soft.

  • Blend the contents together until smooth and season with a little salt and pepper. Garnish with the chopped parsley.


Nutrition (per serve):


Calories 330; Fat 1.8 g; Sat. Fat 0.3 g; Carbs 64.5 g; Sugar 10 g; Fiber 15 g; Protein 17 g