Red lentil & pumpkin soup

Red lentil & pumpkin soup

Ingredients (serves 4)

• Olive oil spray
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp finely grated fresh ginger
• 2 tsp curry powder
• 1kg butternut pumpkin, peeled, deseeded, cut into 1cm-pieces
• 175g (3/4 cup) red lentils, rinsed
• 1.25L (5 cups) water
• 1x 10g Massel Salt-Reduced Vegetable stock cube
• 90g (1/3 cup) low-fat natural yoghurt
• Fresh coriander leaves, to serve

Method

1. Heat a large saucepan over medium-low heat. Spray with olive oil spray. Add the onion and cook, for 5 minutes or until soft. Add the garlic, ginger and curry powder and cook, stirring, for 1 minute or until aromatic.
2. Add the pumpkin, lentils, water and stock cube. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15-20 minutes or until the pumpkin and lentils are soft. Set aside to cool.
3. Ladle half the lentil mixture into the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining lentil mixture.
4. Place the soup over medium heat and cook, stirring, for 3 minutes or until heated through. Season with pepper. Ladle among serving bowls. Top with the yoghurt and coriander to serve.