Recipes

Curried Pumpkin, Butternut Squash, and Sweet Potato Soup

This week, the weather has really turned and I’ve been craving some seriously autumnal comfort food! My veg box got delivered on Friday (from the Gorleston Veg Box Company…a fab idea that I’ll post more about another day), and within its yummy seasonal goodies was the most gorgeous looking little pumpkin. It was so pretty I got P (the other half) to attempt to carve it like a normal pumpkin so I could have a little pretty one for the table, but alas, it was not meant to be and it ended up practically bludgeoned to death on my kitchen counter…NB; if you’re attempting this recipe, be prepared to get your guns out…cutting this bad boy was a work out and a half!
I posted a pic on instragram and Facebook and got a few requests for the recipe, so here it is…

(I kind of consider this soup a bit of cure-all-super-food since it’s so packed with vitamins and antioxidants, as well as having that warm-you-up-spice from the curry powder, it’s definitely one to have in reserve for fighting the winter sniffles…Also, if you swap the milk for Greek yogurt it’s super low fat!)

You’ll need;

2 tbsp curry powder

2 chopped onions

3 garlic cloves

Thumb sized piece of ginger (grated)

1 peeled and chopped apple

2 tbsp olive oil

1 tbsp coriander

Salt and pepper

400g chopped sweet potato

200g chopped butternut squash

200g chopped pumpkin

(You can play around with those three to suit your tastes. I tend to use 400g of just butternut squash when I don’t have any pumpkin.)

300ml milk (or 100ml Greek yogurt)

100g red lentils

1.2lt vegetable stock

Juice of 1 lime

OK…toast two tablespoons of curry powder in a saucepan for a minute or two.

Add the onions, apple, ginger, garlic cloves, coriander, olive oil, salt and pepper, and cook over a high heat for about 5 minutes.

Add the sweet potato, butternut squash, pumpkin, vegetable stock, milk (or Greek yogurt for lower fat), lentils, and lime juice.

Cook for 30 minutes at least and blend…

It’s got quite a strong curry flavour and is so thick ans creamy my mum has been known to use it as a healthy curry sauce over chicken and rice.

Enjoy!

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