Especially for those moments when a hot bowl of soup is just all you need. The red lentils provide extra heartiness, the coconut cream softness and the granola-based gremolata gives a surprisingly fresh accent.
Saute the onion and garlic with a little oil in a large non-stick saucepan over a medium heat. Allow 5 minutes.
Add the cinnamon stick, turmeric and curry along with a pinch of salt and pepper. Lower the heat and leave to simmer for a few more minutes. Stir occasionally to prevent the spices from burning.
Add the tomato puree and let it simmer for a few minutes until everything has a deep red colour. Stir occasionally.
Add the diced pumpkin and season again with salt and pepper. Leave everything to simmer for another 15 minutes, stirring occasionally.
Rinse the lentils in a sieve under cold running water and add them. Add the stock and bring to a boil. Leave to simmer for 20 minutes with the lid on the pot.
Mix the coconut cream into the soup. Blend the soup in the blender or with a hand blender. Taste and season with salt and pepper if necessary.
Mix the herbs with the granola.
Add the juice and grated zest of the lemon.
Taste and season with salt and pepper.
Pour the soup into bowls and finish off with the gremolata.
Tip: You can make also make this soup with carrots or a combination of carrots and pumpkin.
For the gremolata, choose our #V Virgin pecan granola.Buy your granola
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