Curried lentil and pumpkin soup

Cooking Soups Curried lentil and pumpkin soup

Curry powder makes this lentil and pumpkin soup zing.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Shellfish free Tree nut free Wheat free
  1. Heat oil in a large heavy-based saucepan over medium heat. Add onion and garlic, cooking for 2 to 3 minutes until soft. Stir in curry powder and cook, stirring, for 30 seconds.
  2. Add lentils, pumpkin, and stock. Stir until well-combined. Bring to the boil. Reduce heat to medium-low. Cook, partially covered, for about 20 minutes, stirring regularly until pumpkin is just tender.
  3. Serve immediately, topped with a dollop of natural yoghurt if desired.

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1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 tsp Madras curry powder
1 1/2 cups dried red lentils
1.75kg butternut pumpkin, peeled, seeds removed, and chopped
5 cups vegetable stock
natural yoghurt, to serve

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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