1kg jap pumpkin, unpeeled, deseeded, roughly cut into 2cm-pieces
175g (3/4 cup) red lentils, rinsed
1.25L (5 cups) water
1x Massel Salt-Reduced Vegetable or Chicken stock cube (if you have IBS try using the Massel 7's stock cubes)
6 tablespoons low-fat natural or Greek style yoghurt, to serve
Fresh coriander leaves, to serve
Instructions
Heat a large saucepan over medium-low heat. When hot, add the oil and the leek and cook for 8 minutes or until soft. If the leek starts to stick or get too brown, just add a little water.
Add the garlic, ginger and curry powder and cook, stirring, for 1-2 minutes.
Add the pumpkin, lentils, water and stock cube.
Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15-20 minutes or until the pumpkin and lentils are soft. Set aside to cool.
Using a stick blender or food processor, blitz until smooth.
Season with pepper, then place the soup over medium heat and cook, stirring, for 3 minutes or until heated through.
Ladle among serving bowls. Top with the yoghurt and coriander to serve.
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2013/08/09/pumpkin-leek-and-red-lentil-soup/