Curried Lentil and Pumpkin Soup

Name: Curried Lentil and Pumpkin Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6-8 serving(s)
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 1 garlic clove, crushed; 2 teaspoons curry powder; 1 1/2 cups red lentils, rinsed and picked over; 1 3/4 kg butternut pumpkin, peeled, seeds removed, chopped; 8 cups vegetable stock; yoghurt or sour cream, to serve

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Recipe by JustJanS

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READY IN: 55mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon olive oil
1

onion, finely chopped
1

garlic clove, crushed
2

teaspoons curry powder
1 ¹⁄₂

cups red lentils, rinsed and picked over
1 ³⁄₄

kg butternut pumpkin, peeled, seeds removed, chopped
8

cups vegetable stock
yoghurt or sour cream, to serve

DIRECTIONS

Heat the oil in a heavy based saucepan over medium heat.
Add the onion and garlic, and cook until the onion is softened, about 5 minutes.
Stir in the curry powder and cook, stirring for a further 30 seconds.
Add the remain ingredients, except the yogurt or sour cream.
Stir until well combined then bring to the boil.
Reduce the heat and cook, partially covered for about 30 minutes sirring occasionally until the pumpkin is tender.
Serve in bowls with a dollop of yoghurt or sour cream.

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