Name: Spiced pumpkin and lentil soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Cuisine: indian
Ingredients: 9.20 gm olive oil; 1 large red onion, finely chopped; 1 garlic clove, crushed; 2.50 gm ground cumin; 1 tsp ground coriander; 1kg butternut pumpkin, peeled, deseeded, roughly chopped; 1020.00 gm chicken style liquid stock (see notes); 400g can brown lentils, drained, rinsed; Naan bread, toasted, to serve

Spiced pumpkin and lentil soup

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Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Cozy up with a comforting vegetarian pumpkin soup.

Ingredients:

9.20 gm olive oil
1 large red onion, finely chopped
1 garlic clove, crushed
2.50 gm ground cumin
1 tsp ground coriander
1kg butternut pumpkin, peeled, deseeded, roughly chopped
1020.00 gm chicken style liquid stock (see notes)
400g can brown lentils, drained, rinsed
Naan bread, toasted, to serve

Instructions:

In a large saucepan over medium-high heat, heat oil. Add onion and garlic; cook until soft, about 3 minutes. Stir in cumin and coriander and cook for 1 minute. Add pumpkin and cook, stirring frequently, for 5 minutes.
Pour in the flavorful stock and add the hearty lentils. Stir well to combine and cover the pot. Bring the mixture to a boil, making sure to stir occasionally. Once boiling, lower the heat to medium-low and let it simmer partially covered for 20 minutes, stirring occasionally, until the pumpkin is tender.
Blend soup into a velvety texture, then season with salt and pepper before enjoying alongside crispy toasted naan bread.

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