Spiced Pumpkin and Lentil Soup

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Spiced Pumpkin and Lentil Soup

 

 

2 teaspoons olive oil

1 large red onion, finely chopped

1 garlic clove, crushed

1 teaspoon ground cumin

1 teaspoon ground coriander

1 kg (2 1/4 lb) butternut pumpkin (squash), peeled, deseeded,

roughly chopped

4 cups chicken-stytle -OR- vegetable stock

400 g (14 oz) can brown lentils, drained, rinsed

salt and pepper, to taste

 

 

1. Heat oil in a large saucepan over medium high heat. Add onion and

garlic. Cook for 3 minutes, stirring, or until soft. Add cumin and

coriander. Cook, stirring, for 1 minute, Add pumpkin. Cook, stirring,

for 5 minutes,

 

2. Add stock and lentils. Mix well. Cover. Bring to the boil, stirring

occasionally. Reduce heat to medium-low. Simmer, partially covered,

for 20 minutes, stirring occasionally, or until pumpkin is tender.

 

3. Puree soup until smooth. Season with salt and pepper.

 

 

Serves 4.