Ingredients
2 tbsp olive oil
1 red onion
diced
1 small chilli
chopped
½ tsp garam masala
½ tsp ground cumin
½ butternut pumpkin
cubed (600g-800g)
3 cups water
2 tbsp chicken-style stock powder
1 cup red lentils
Equipment
- 1 medium saucepan
- 1 stick blender
Instructions
- In a medium saucepan, heat the oil and fry the onion, chilli, garam masala and cumin until the onion becomes translucent.
- Add the pumpkin and fry for 2 minutes.
- Pour in the water and add the stock powder. Bring to the boil and simmer for 15 minutes.
- Add the lentils and simmer for a further 15 minutes.
- Using a stick blender, blend until smooth.
Notes
Tip
Top soup with chopped tomato and fresh coriander if you happen to have some.
