• Stephen Hodgkinson

Winter is time for soup

Spiced carrot and pumpkin soup

Now winter is in full force it's time for a low energy lunch that warms from the inside out. I can't take credit for the stock photo used here but the recipe is one I came up with for the Leukaemia Foundation's Cooking for Chemo day I presented at recently. It's got plenty of tumeric for its anti-inflammatory properties and lots of red split lentils for fibre (they also help to thicken the soup too), perfect for those undergoing chemotherapy. The other good news is that it tastes great and perfect to put in the thermos for a busy day at work. If you like a bit of spice you add some chilli too.

Spiced pumpkin and carrot soup

Serves 4


  • 1 litre of chicken or vegetable stock

  • 600g roughly chopped pumpkin

  • 300g peeled and sliced carrots

  • 1 sliced onion

  • 3 cloves garlic

  • 2 tsp turmeric

  • 4 tsp cumin seeds

  • ¼ cup red split lentils

  • olive oil


  1. Gently sauté the onion in some oil until it turns translucent, add the garlic and turmeric and cook for another 3 minutes

  2. Add the pumpkin, carrot and stock and bring to the boil. Once boiling add the lentils and reduce the heat until simmering slowly

  3. In another pan gently heat the cumin seeds until they become aromatic, set aside to cool

  4. Once the vegetables and lentils are soft puree with a stick blender until smooth

  5. To serve sprinkle with cumin seeds and a light drizzle of olive oil

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