Pumpkin and lentil soup

Serves:

Ingredients

• 2 tbsp olive oil
• 1 red onion, diced
• 1 small chilli, chopped
• ½ tsp garam masala
• ½ tsp ground cumin
• ½ (600g-800g) butternut pumpkin, cubed
• 3 cups water
• 2 tbsp chicken-style stock powder
• 1/2 cup of red lentils

Method

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:

• Top soup with chopped tomato and fresh coriander if you happen to have some.
• For a chunkier soup, mash pumpkin with a potato masher instead of using a stick blender.
• This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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Note