Curried lentil and pumpkin soup

Ingredients

Serves 4

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 2 teaspoons Madras curry powder
• 1 1/2 cups dried red lentils
• 1.75kg butternut pumpkin, peeled, seeds removed, and chopped
• 5 cups vegetable stock
• natural yoghurt, to serve

Method

1. Heat oil in a large heavy-based saucepan over medium heat.
2. Add onion and garlic, cooking for 2 to 3 minutes until soft.
3. Stir in curry powder and cook, stirring, for 30 seconds.
4. Add lentils, pumpkin, and stock. Stir until well-combined. Bring to the boil.
5. Reduce heat to medium-low.
6. Cook, partially covered, for about 20 minutes, stirring regularly until pumpkin is just tender.
7. Serve immediately, topped with a dollop of natural yoghurt if desired.