Roast pumpkin and lentil soup

Roast pumpkin soup is a great winter warmer, the lentils will help keep you full too. Roasting the pumpkin first brings a delicious depth of flavour to this soup.

Roast pumpkin and lentil soup
SERVES4
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner

Method

  1. Pre-heat oven to 225°C
  2. Spread the pumpkin out on a roasting tray and mix through 1 Tbsp oil to coat
  3. Cook for approximately 25 minutes or until browned and cooked through, then remove from oven
  4. Heat a large saucepan over a medium heat with the remaining oil and add the onion and cook until soft and lightly browned
  5. Add garlic, ginger and curry powder and cook for a further minute, stirring constantly
  6. Add lentils and water
  7. Simmer gently for approximately 30 minutes or until the lentils are soft
  8. Add pumpkin and bring to a simmer then remove from the heat
  9. Puree until smooth
  10. Garnish with yoghurt and coriander.
  • 2 1/2 cups
    peeled and diced pumpkin
  • 2 tbsp
    oil
  • 1 cup
    dried red lentils
  • 4 cups
    water
  • 2 cloves
    garlic,, crushed
  • 1 tbsp
    fresh ginger,, chopped
  • 2 tsp
    curry powder
  • 1/2 cup
    plain unsweetened yoghurt
  • 2 tbsp
    chopped coriander
Per serve
  • Energy
    1029kJ
  • Total Fat
    8.1g
  • Saturated Fat
    0.8g
  • Total Carbohydrate
    38.0g
  • Sugars
    6.2g
  • Dietary Fibre
    8.3g
  • Sodium
    27mg
  • Protein
    12.8g