Red Lentil & Pumpkin Soup

With a wealth of pumpkins available now this is a great soup to warm you up as the weather cools down here in Australia. Adapted from Taste.

1 1/2 cups red lentils, rinsed
1 tbs olive oil
1 onion, finely diced
2 cloves garlic, crushed
3 tsp ground cumin
2 tsp ground coriander
1/2 tsp chilli powder
1/2 tsp ground turmeric
4-5 cups butternut or jap pumpkin, cubed
6 cups vegetable stock
salt & pepper to taste

Saute onions until soft, then add all the spices (garlic, cumin, coriander, chilli, turmeric) and stir for 30 seconds, then add the lentils and coat well with spices.  Add pumpkin and stock and bring to boil, then reduce the heat and simmer for 20-30 minutes or until pumpkin and lentils are soft.  Mash with a potato masher, season with salt and pepper and serve hot.

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