Straight on the heels of my Old-Fashioned Chicken Noodle Soup, it’s another one! This hearty (yet not heavy) soup is one that I first posted way back in August last year – it had been hanging around in the back of my head for ages, and when I finally posted it, it seemed to hit a note with quite a few of you 🙂 I hope you don’t mind my re-posting it, but I would hate you to have missed it as it is a real favourite. Fragrant with cumin, turmeric, ginger, garam masala and a hint of chilli, it is a fabulously healthy winter treat with a wee bit of naan or roti on the side. The lentils and vegetables pack a fibre punch, and the turmeric is well known for it’s medicinal benefits including anti-inflammatory properties and interestingly for me particularly, possible melanoma-fighting benefits (long story for another day!). The addition of lemon and mint give it a bright note which works well with the mellow curry flavour…anyhoo, I hope you like it, and if you give it a go, be sure and leave me a comment, or come and say ‘hi’ at my Facebook page. Before you go, pop on over to my home page and have a good fossick around my recent posts, hopefully there will be other recipes there that take your fancy!
(Well holy moly since I first posted this an awful lot of you have come to visit – yay – and hello! It has prompted me to put another couple ofquick notes about this recipe. Firstly – please don’t use canned pumpkin, this recipe is for fresh, unprocessed, regular old straight-from-the-garden pumpkin (we actually don’t even have tinned pumpkin in New Zealand, other than baby food). Secondly, this is a thick soup (hearty as mentioned above). If you want a thinner consistency, feel free to add a little extra stock, I wouldn’t recommend thinning with more coconut cream as you will alter the flavour. Anyway, let me know if you give it a whirl :))
sea salt and freshly ground black pepper
1 lemon or lime, cut into wedges, optional