OK I have a couple of small pumpkins kicking around, and decided to make some Huel and pumpkin soup today. It is very nice.
The recipe below makes 4 good sized bowls, so I will have it a few times this week.
- One small pumpkin, as in the picture - peeled, deseeded and chopped
- One white onion - chopped
- One medium sweet potato - chopped
- One cup red lentils - rinsed
- 3 cloves garlic
- One can of light coconut milk
- teaspoon or two of hot curry powder
- teaspoon of hot chilli powder
- teaspoon of turmeric
- teaspoon of garam masala
- one inch piece of ginger
- teaspoon black pepper
- vegetable stock - around 2 pints - depending on how thick you like soup
- 200g Huel
- Take a large pan, and into it place the pumpkin, onion, sweet potato, red lentils, garlic, curry, chilli, turmeric, garam masala, ginger and black pepper.
- Completely cover with stock, bring to the boil and then simmer until the potato and pumpkin are soft.
- Pour in the coconut milk and stir.
- Leave to cool slightly and then blend thoroughly. This may need to be done in two batches.
- With the blender on low, pour in the Huel until it is thoroughly mixed. You will probably need to add more stock or water as it can be quite thick.
- Taste, and season to taste.
- Warm before serving
Due to the Huel the soup has a texture a little like chick pea flour soup…which is a lot nicer than it sounds. Definitely a winner and I will try it again.