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Recipe: No-Blend Pumpkin Soup


It’s pumpkin season here in France so I had the itch to make a steamingly delicious pumpkin soup for my lunch today…

Dilemma? I don’t have a blender to puree any soups. Luckily my gal Martha came through. This pumpkin soup is so easy to make – a “one pot” dish and there’s no blending involved, the Butternut Squash simply melts to a beautiful consistency!


Serves 6 to 8

  • 2 teaspoons coarse salt
  • 1 teaspoon of curry powder (and whatever other spices you enjoy)
  • 340g red lentils (about 1 ½ cups)
  • 2 tablespoons unsalted butter
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 butternut squash (about ½ a kilo) – peeled, seeded, and cut in 1/2-inch pieces
  • A litre of chicken stock
  • 2 cups water



  1. Combine salt and curry powder; set aside.
  2. Rinse lentils; set aside.
  3. Heat butter in a large saucepan over medium heat.
  4. Add curry mixture; stir until fragrant, about 1 minute.
  5. Add onion, garlic, and ginger; cook until translucent, about 4 minutes.
  6. Add squash; cook until just beginning to soften, about 5 minutes.
  7. Add stock and water. Bring to a boil; reduce to a simmer.
  8. Cook until squash is tender, about 10 minutes.
  9. Stir in lentils; cook until soft, 10 to 15 minutes.
  10. Serve hot (with a little dollop of natural yoghurt).

Would love to hear any seasonal recipes that you have to share?

One Comment leave one →
  1. 11/02/2010 9:33 am

    I made this tasty soup & my husband & I loved it!! I will make it again soon,…mmmmmmmmm!

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