PUMPKIN SOUP

INGREDIENTS:

  • 1.5kg pumpkin of choice, cut into small cubes. I like to use a different type every time for variation
  • 4 small potatoes, cut into small cubes
  • 1 brown onion, diced.
  • 2 Cups chicken broth (stock)
  • ½ Cup thickened cream (optional)
  • 1 Cup brown lentils
  • ½ – 1 tsp. curry powder
  • 1 Tbsp. Olive oil
  • 1 tsp. Himalayan salt
  • Cracked black pepper

METHOD:

  • In a large saucepan, heat oil on medium-high heat. Add onion and cook, stirring until soft.
  • Add curry powder and cook, stirring for 1 minute.
  • Add in pumpkin, potato, salt and pepper, and toss through to coat with the oil and curry powder.
  • Add in broth and lentils. Bring to the boil with the lid on. Boil until the pumpkin and potatoes are soft.
  • Once they are soft, blend in a blender or use a hand blender to totally puree the ingredients.
  • Stir in cream and heat through. Simmer for 2 minutes.
  • Serve with a dash of cream.

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