Pumpkin and Lentil Soup (Slow Cooker)
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| Serves | 6 |
| Prep time | 20 minutes |
| Cook time | 6 hours, 30 minutes |
| Total time | 6 hours, 50 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives |
| Suitable for | RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge |
| Meal type | Soup |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Hot, Slow Cooker |
Easy, healthy slow cooker pumpkin and lentil soup.
Ingredients
- 1 tablespoon Sunflower oil
- 1 Medium Leek (sliced)
- 2 cloves Garlic (sliced)
- 2 stalks Celery (sliced)
- 1 Small Bunch parsely (chopped)
- 1 teaspoon Salt
- 1.2kg Butter nut or squash pumpkin (peeled and diced)
- 3/4 cups Dried lentils (rinsed and drained)
- 4 cups Boiling water
- 1/4 cup Buttermilk
Directions
| 1. | Heat a large frying pan with the oil then add the leek and garlic. Cook for about 2 minutes, or until soft, then add the salt and pumpkin and stir until the pieces are coated. |
| 2. | Transfer the pumpkin mixture to the slow cooker then add the water, celery, lentils and parsley. |
| 3. | Cook on Low for about 6 hours. |
| 4. | Transfer to a food processor and puree until smooth. |
| 5. | Return to the slow cooker and stir in the butter milk. Reheat and serve. |
Note
Moderate Salicylates, Low Glutamates, Low Amines
Variations:
- Use sour cream instead of butter milk.
- Swap some of the pumpkin for sweet potato, swede and/or parsnip for a different flavour.
