Curried Lentil and Pumpkin Soup
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 teaspoons curry powder
1½ cups dried red lentils
1kg grey pumpkin, peeled, seeds removed, and chopped
5 cups vegetable stock
natural yoghurt, to serve
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.
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.
Serve immediately, topped with a dollop of natural yoghurt if desired.
Per serve (yoghurt no included): 1678 kJ; 8.8g fat; 2.6g sat fat; 14.6g fibre; 53.3g carb; 28.6g pro; Omg chol; 593mg sod.