Squash, Lentil & Ginger Soup
Sprinkled with toasted pumpkin seeds and served with freshly made sourdough croutons this soup is a well-balanced, healthy dish that will leave you feeling satisfied and well nourished.


For 6 Person(s)

You will need ....

  • 600 g seasonal squash
  • 100 g red lentils
  • 2 tbs olive or sesame oil
  • 150 g onion
  • 100 g carrot
  • 60 g celery
  • 1200 ml vegetable stock
  • 2 cm strip dried Kombu (kelp)
  • 2 tbs fresh, ginger juice
  • 1 tbs white miso paste
  • 2 tbs fresh, chopped parsley
  • 2 tbs lightly toasted pumpkin seeds
  • 1 tsp sea salt

Squash, Lentil & Ginger Soup Directions

    • Pour 1 tbs of oil into a large saucepan and heat gently over a low flame.
    • Chop and dice the onion, carrot and celery finely and add to the pan with the salt and cook for 5 minutes. 
    •  Peel the squash, chop into 2cm chunks and add to the pan.
    • Wash the lentils thoroughly in cold water until it runs clear then drain and add to the pan.
    • Wash the Kombu strip and add it to the pan with the stock and bring the soup to the boil.
    • Simmer for 15-20 minutes until the squash is tender and the lentils are cooked.
    • Wash the pumpkin seeds and place them in a shallow oven dish.
    • Toast them in a low oven (110°c) for 35-45mins taking care not to burn them.
    • Slice the sourdough bread into 2cm chunks and heat the remaining oil.
    • Season the bread with the salt and thyme and fry in the hot oil until golden brown.
    • When the soup is ready, remove from the flame and add the ginger juice and white miso.
    • Blend to the desired consistency and adjust seasoning.
    • Garnish with chopped parsley and toasted pumpkin seeds and serve hot with the warm croutons.

Recipe notes

Good with rice or a wholegrain of your choice and a freshly pressed salad.

Nutrition facts


Per Serving

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