Red lentil and pumpkin soup

For budget-friendly comfort food you cant go past this filling pumpkin soup.

Recipe «Red lentil and pumpkin soup» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 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 red lentils, rinsed, 1.25L water , 1 salt-reduced vegetable stock cube, 90g low-fat natural yoghurt, Fresh coriander leaves, to serve.

Ingredients:

• 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 red lentils, rinsed 
• 1.25L water 
• 1 salt-reduced vegetable stock cube 
• 90g low-fat natural yoghurt 
• Fresh coriander leaves, to serve 

Instructions

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.