Pumpkin and red lentil soup

Annabel Langbein Media

Ingredients

2 Tbsp	Olive oil
1	Onion, chopped roughly
4	Garlic cloves, crushed
2 Tbsp	Red curry paste
1 cup	Red lentils (Main)
500 g	Pumpkin, peeled and chopped
1 Ltr	Chicken stock

To serve

½ cup	Greek yoghurt
¼ cup	Chopped parsley

Directions

1. In a large pot warm the oil. Add the onion and garlic, cooking until softened. Stir through the curry paste until well combined and fragrant.
2. Add the lentils, pumpkin and chicken stock. Bring to a simmer, stirring occasionally for 40-50 minutes until the pumpkin is soft and the lentils are cooked.
3. Mash with a potato masher, leaving chunky, or blitz until smooth. Season with salt and freshly ground pepper.
4. Serve with a blob of yoghurt and sprinkle of parsley.

More winter soups from Angela

• Hearty bacon and vegetable soup
• Beef pho