Curried lentil and pumpkin soup

Curry powder makes this lentil and pumpkin soup zing.

Recipe «Curried lentil and pumpkin soup» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 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 .

Ingredients:

• 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 

Instructions

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.