Curried Lentil And Pumpkin Soup

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 heat the oil in a heavy based saucepan over medium heat.
• 2 add the onion and garlic, and cook until the onion is softened, about 5 minutes.
• 3 stir in the curry powder and cook, stirring for a further 30 seconds.
• 4 add the remain ingredients, except the yogurt or sour cream.
• 5 stir until well combined then bring to the boil.
• 6 reduce the heat and cook, partially covered for about 30 minutes sirring occasionally until the pumpkin is tender.
• 7 serve in bowls with a dollop of yoghurt or sour cream.