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Yummy Pumpkin Soup
Recipe type: Soups
  • 1 small Butternut Squash, or Pumpkin of choice
  • 1 tsp ghee, melted
  • ½ leek or 2 shallots or 4 spring onions, finely sliced
  • 2 cm piece of ginger, finely grated
  • 2 cm piece of fresh turmeric, finely grated (see note)
  • 1 - 2 cloves garlic (optional)
  • 1 tsp each cumin & mustard seeds (optional)
  • ½ cup red lentils
  • 1tbs ghee
  • 1 cup water
  • 1 tin coconut milk or 1 - 2 cups whey
  • 1 tsp of good quality, unrefined salt
  • 2 tbs pumpkin seeds
  • 1-2 tbs fresh yoghurt (optional)
  • Lime or lemon wedges
  • Parsley or coriander, finely chopped
  1. Cut in half, scoop out seeds, brush with ghee and bake in the oven until soft.
  2. Melt ghee and if using seeds, fry gently until the begin to pop (Be careful not to let them burn).
  3. Add grated ginger, turmeric & leek, cook gently until softened.
  4. Add the lentils, coat completely with the spiced ghee and stir for 1 minute.
  5. Add water, cover and simmer gently until lentils are soft. Approx 20 minutes.
  6. Add the coconut milk or whey.
  7. Scoop the flesh from the roasted pumpkin and add to the lentils with the salt.
  8. Check the consistency and add more liquid if desired.
  9. Season to taste with some freshly ground black pepper.
  10. Puree to a smooth texture and spoon into bowls.
  11. Dry roast the pumpkin seeds until they begin to pop.
  12. Spoon a dollop of yoghurt into the bowl and top with a sprinkle of seeds and chopped herb.
  13. Add a squeeze of lemon or lime and sit down to enjoy!
  14. Note: If using turmeric powder, you add this to the soup with the coconut milk or whey.