Spiced pumpkin and lentil soup

Warm up this winter with this hearty vegetarian pumpkin soup.

Recipe «Spiced pumpkin and lentil soup» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp olive oil, 1 large red onion, finely chopped, 1 garlic clove, crushed, 1 tsp ground cumin, 1 tsp ground coriander , 1kg butternut pumpkin, peeled, deseeded, roughly chopped, 4 cups chicken stock, 400g can brown lentils, drained, rinsed , Naan bread, toasted, to serve.

Ingredients:

• 2 tsp olive oil 
• 1 large red onion, finely chopped 
• 1 garlic clove, crushed 
• 1 tsp ground cumin 
• 1 tsp ground coriander 
• 1kg butternut pumpkin, peeled, deseeded, roughly chopped 
• 4 cups chicken stock 
• 400g can brown lentils, drained, rinsed 
• Naan bread, toasted, to serve 

Instructions

1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook for 3 minutes, stirring, or until soft. Add cumin and coriander. Cook, stirring, for 1 minute. Add pumpkin. Cook, stirring, for 5 minutes.
2. Add stock and lentils. Mix well. Cover. Bring to the boil, stirring occasionally. Reduce heat to medium-low. Simmer, partially covered, for 20 minutes, stirring occasionally, or until pumpkin is tender.
3. Puree soup until smooth. Season with salt and pepper. Serve with toasted naan bread.