Pumpkin and Red Lentil Soup
1 tbspn of olive oil 1 onion chopped
1 clove garlic crushed 2 teaspoons Madras curry powder
1 heaped tspn turmeric powder 1 tspn grated ginger
1 ½ cups dried red lentils 5 cups of vegetable stock
1 can coconut cream 1.75kg butternut pumpkin, peeled seeds removed, chopped
Natural yoghurt to serve Fresh coriander to serve
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, turmeric and ginger, 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 tender, mushy and thickens.
3. Add can of coconut cream.
4. Serve topped with a dollop of yoghurt and fresh coriander if desired.