Curried Pumpkin and Lentil Soup

Makes 4 Cups
Curried Pumpkin and Lentil Soup


  • 1 onion, diced
  • 1½ cups salt reduced chicken stock
  • 1-2 teaspoons curry powder, to taste
  • 3 cups pumpkin, diced
  • ½ cup red lentils, washed
  • ½ cup low fat evaporated milk
  • 2 tablespoons smooth peanut butter


  1. Place first 5 ingredients into a large saucepan. Bring to the boil, cover and simmer gently until pumpkin is cooked and the lentils are tender approximately 30-45 minutes.
  2. Remove from heat and leave to cool slightly.
  3. Pour pumpkin mixture ‘into a blender or food processor and puree. Whilst pureeing, slowly add the milk and continue to puree until soup is thin enough to drink through a thick straw.
  4. Return to saucepan, stir peanut butter through whilst reheating, but do not boil.


“This was my favourite.”

– Danielle, gastric band

“Beautiful, I absolutely loved it.”

– Evelyn, gastric band

”  Really nice.”

Jo, gastric band 

“Wholesome, very filling.”

Tiffany, gastric band

“This is beautiful and hubby loved it.” 

– Natalie, gastric band