This soup is so simple, and the final result is beautiful. I love the sweetness of the spices and when you serve it with fresh mint leaves and a dollop of greek yoghurt its perfect.
serves 6: 2 tsp olive oil, 1 onion chopped, 1 Tbsp curry powder, 1 Kg pumpkin chopped, 2/3 cup dry red lentils, 2 vegetable stock cubes, 1.25 L water, 1 tsp ground cumin, 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp ground coriander,
1. Heat oil in a large sauce pan. Add onion and cook until soft;
2. Add spices stirring to coat;
3. Add chopped pumpkin, lentils, water and stock cubes, and bring to a boil. Reduce heat, cover and simmer for about half an hour or until pumpkin is very soft;
4. Blend the soup until you get a creamy texture, adding more water if necessary;
5. Season with salt & pepper.
Serve with garlic bread with some chopped mint and greek yoghurt.
serves 6: 2 tsp olive oil, 1 onion chopped, 1 Tbsp curry powder, 1 Kg pumpkin chopped, 2/3 cup dry red lentils, 2 vegetable stock cubes, 1.25 L water, 1 tsp ground cumin, 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp ground coriander,
1. Heat oil in a large sauce pan. Add onion and cook until soft;
2. Add spices stirring to coat;
3. Add chopped pumpkin, lentils, water and stock cubes, and bring to a boil. Reduce heat, cover and simmer for about half an hour or until pumpkin is very soft;
4. Blend the soup until you get a creamy texture, adding more water if necessary;
5. Season with salt & pepper.
Serve with garlic bread with some chopped mint and greek yoghurt.
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