Roast pumpkin and lentil soup

2½ cups pumpkin, peeled and diced
2 Tbsp oil
1 cup dried red lentils
1 large onion, diced
2 cloves garlic, crushed 2 tsp curry powder
1 Tbsp fresh ginger, finely grated
2 Tbsp fresh coriander, chopped
½ cup reduced fat, unsweetened yoghurt

Heat oven to 225°C. Coat the pumpkin in 1 Tbsp oil. Spread out the pumpkin on a roasting tray and
roast in oven for approximately 25 minutes or until browned and cooked through. Heat a large saucepan with remaining oil. Sauté onion until soft. Add garlic, ginger and curry powder and sauté for 1 minute.
Add lentils and 4 cups water. Simmer gently for approximately 30 minutes or until the lentils are soft
Remove from heat and add pumpkin puree to smooth consistency. Garnish with yoghurt and coriander

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