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How to make Spiced pumpkin and lentil soup

Yield = 4
Prep time: 0:10
Cook time: 0:30
Total time: 0:40

Ingredients

  • 2 teaspoons olive oil
  • 1 large red onion, finely chopped
  • 1 garlic clove, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1kg butternut pumpkin, peeled, deseeded, roughly chopped
  • 4 cups Massel chicken style liquid stock (see notes)
  • 400g can brown lentils, drained, rinsed
  • Naan bread, toasted, to serve

Method

  • Step 1 Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook for 3 minutes, stirring, or until soft. Add cumin and coriander. Cook, stirring, for 1 minute. Add pumpkin. Cook, stirring, for 5 minutes.
  • Step 2 Add stock and lentils. Mix well. Cover. Bring to the boil, stirring occasionally. Reduce heat to medium-low. Simmer, partially covered, for 20 minutes, stirring occasionally, or until pumpkin is tender.
  • Step 3 Puree soup until smooth. Season with salt and pepper. Serve with toasted naan bread.