Spiced Pumpkin & Lentil Soup

Serves 4

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Ingredients

• 1/2 butternut pumpkin, diced

• 1 tablespoon garlic infused olive oil

• 1 large carrot, diced

• 1/2 tablespoon freshly grated ginger

• 1 tablespoon curry powder

• 3 cups vegetable stock, salt reduced

• 1 cup red lentils, rinsed

• 400ml light coconut milk

• Salt & pepper to taste

  To serve:

• Greek yoghurt

• Pita or naan bread for dipping

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Method

1. Bring a large saucepan of water to the boil over high heat. Add diced pumpkin and boil for 15 minutes or until soft. Drain and allow to cool for 5 minutes before blending using a stick blender.

2. Using the same large saucepan, add olive oil and heat over medium-high heat. Once oil is hot, add carrot and saute for 3-5 minutes or until soft.

3. Reduce heat to a medium-low and add ginger and curry powder and stir for 30 seconds until fragrant.

4. Add vegetable stock, coconut milk, lentils and pumpkin to the pot. Season with salt and pepper.

5. Bring to the boil, then reduce heat to medium and allow to simmer for 30 minutes or until lentils are soft and tender. Taste and adjust seasonings as necessary.

6. Serve soup with a drizzle of greek yoghurt and some naan or pita for dipping.

7. Enjoy!