Roasted Sweet Potato & Pumpkin Lentil Soup with Curry Butter
This Roasted Sweet Potato & Pumpkin Split Pea Soup with Curry Butter is all I feel like eating as we make our way through Autumn in Australia. The sweet potato and pumpkin offer sweet veggie goodness and the yellow split peas bulk up the recipe with lots of protein and fibre, making this soup more filling than your average soup!
Ingredients
- 700 g sweet potato peeled, cut into chunks
- 600 g pumpkin peeled, cut into chunks
- 1 large brown onion halved
- 6 cloves garlic skin on
- 3 tablespoon olive oil extra virgin
- 1 teaspoon black pepper
- 200 g yellow split peas rinsed and soaked for 30 + minutes
- 1 litre chicken or vegetable stock
- 1 tablespoon ghee or olive oil or butter
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon chilli flakes optional
- 2 teaspoon coconut sugar or brown sugar
- 1 tablespoon lemon juice
- salt kosher or fine sea salt
Curry butter
- 100 g butter salted
- 2 tsp curry powder
- ½ teaspoon cumin
- 1 small garlic clove finely minced
- pinch chilli flakes
- salt
To finish
- fresh coriander or parsley
Instructions
- Preheat oven to 220°C fan.
- Add sweet potato, pumpkin, onion and garlic to a large tray. Toss with olive oil, a good pinch of salt and pepper, then arrange everything flat-side down where possible. Roast for 35 - 45 minutes until deeply golden, soft and caramelised. Push it for colour, that’s where the flavour is.
- While that’s roasting, start your soup base. Add the ghee to a large pot over medium/low heat. Once melted, add curry powder, cumin, turmeric and chilli flakes. Let them gently sizzle for 30 - 60 seconds until fragrant. Be careful not to burn the spices.
- Add the lentils and stir to coat in the spiced ghee. Pour in the stock and simmer with the pot lid on for 15 - 20 minutes until the lentils are very soft and starting to fall apart.
- Once the veg is done, scoop the pumpkin flesh out, squeeze the roasted garlic out of its skins and add everything into the pot.
- Simmer together for another 5 - 10 minutes, then blend until completely smooth. Add a splash of water or stock if needed to loosen.
- Stir through the brown sugar and lemon juice, then taste and adjust salt. You’re looking for a balance of sweet, savoury and a little brightness.
Curry butter
- In a small pan, melt the butter over low heat. Stir in curry powder, cumin, chilli flakes and garlic with a pinch of salt, then let it gently bubble for 1–2 minutes until fragrant and slightly nutty.
To serve
- Ladle the soup into bowls. Spoon over the curry butter and finish with herbs. Serve with toasted buttery sourdough.
Nutrition
Calories: 399kcalCarbohydrates: 47gProtein: 12gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 35mgSodium: 321mgPotassium: 1001mgFiber: 10gSugar: 11gVitamin A: 19206IUVitamin C: 13mgCalcium: 81mgIron: 3mg
Tried this recipe?Let us know how it was!