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Pumpkin & Red Lentil Soup recipe

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1400g pumpkin
1 cup of red lentils (uncooked)
1 tablespoon olive oil
1 onion
4 cloves garlic, crushed
1 teaspoon cumin
1 teaspoon garam masala
1 teaspoon dried thyme leaves
1 teaspoon tumeric
2 teaspoons curry powder
1 teaspoon cayenne pepper
2 Massel Chicken Style stock cubes
Salt to taste


  1. Dice the onion, heat the oil in a large saucepan and then cook the onion and garlic until the onion starts to go soft. Add in all the spices and mix until fragrant.
  2. Remove the skin and seeds from the pumpkin and chop roughly. Add the pumpkin and red lentils to the onion mix. Fill the saucepan with water until the water sits slightly above the pumpkin. Mix through the chicken style stock cubes. Add salt if necessary.
  3. Bring the mixture to boil then lower the heat, simmering until the pumpkin goes soft and the red lentils are cooked.
  4. Blend the mixture until smooth and serve.
Recipe provided by Alana from No Food With a Face Blog