Pumpkin Soup with Dumplings

Moroccan Tomato & Chickpea Soup

Spiced Carrot & Lentil Soup




4-5 cups Pumpkin, cooked and mashed roughly

1 large Onion

2 sticks Celery, finely chopped (may include leaves)

1 teaspoon Cummin

1 teaspoon Nutmeg

1 teaspoon Paprika

1 teaspoon Herbamare Vegetable Salt

200mls Lite Coconut Milk



In a large saucepan, saute the onions and celery in a little olive oil or water

Add the cooked pumpkin with about 2 cups of water (water left over from cooking vegetables is good)

Add the spices and Herbamare salt.  Simmer until well blended then add the coconut milk and cook a further few minutes.

Add more water as needed during the cooking (the consistency if the dumplings are going to be in the soup will need to be thinner than pumpkin soup is traddionally)

At this stage the soup can be left to cool a little and then put through a food processor until smoothy, or it may be left more roughly blended.



1/2 cup Soy Flour

1/2 cup Stuffing Mix

1/4 cup Breadcrumbs

1/2 teaspoon Baking Powder

2-3 teaspoons Fresh Ginger, grated

2-3 teaspoons Sweet Chilli Sauce

1 teaspoon Curry powder

1 cup Water (as needed to get a medium to firm consistency that can be rolled into small dumplings)


Mix all dry ingredients in a bowl then add the chilli sauce and the water.  Form into balls.

Add the dumplings to the soup and simmer for about 10-15 minutes until cooked through.

Serve the soup and dumplings with crusty bread rolls.

This amount will serve about 6 to 8 people.

(Showcased: June 2011)



1 large Brown Onion

2 cloves Garlic, crushed

1 tablespoon Olive Oil

1 Cinnamon Stick

1 Bay Leaf

1 teaspoon Cardamon

1 teaspoon Ground Corriander

1 cup Dry Brown Lentils

2 litres Vegetable Stock

1x 880g tin Diced Tomatoes

1 cup Carrots, diced

2 tablespoon fresh Lemon Juice


Saute onion and garlic till soft.  Add herbs and spices.  Lentils, carrots, tomatoes and stock. 

Simmer for 30 minutes.  Add lemon juice and salt to taste.  Remove bay leaves and cinnamon stick. 


(Showcased: August 2011)



3 cups reduced salt Veggie Stock

2 Onions, chopped

2 cloves Garlic, crushed

2 teaspoons Caraway Seeds

1 kg Carrots, chopped

5 stalks Celery

1/2 cup dry Red Lentils

2 cups Water


Add 1/4 cup stock to a large saucepan.  Cook onions and garlic until soft.  Add caraway seeds, carrots and celery and a little more stock if needs.  Cook 10 minutes. 

Adding remaining stock, lentils and cook further 10 minutes.  Add extra water for desire consistency.  Puree soup and serve.

(Showcased: July 2011)

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