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Spicy pumpkin and lentil soup recipe
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Serves: 4
Ingredients
Nothing beats using your own fresh produce or materials around the house.
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What to do
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Heat oil in a saucepan over medium heat. Cook the onion, leek and ginger stirring for 2-3 minutes until softened. Add the curry powder and cumin and sauté, stirring for a couple of minutes.
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Add garlic, tomato passata, tomato paste, pumpkin, lentils and stock. Cover and simmer for 20-25 minutes or until the pumpkin is soft.
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Remove the soup from the heat and use a stick blender to puree until smooth.
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Add the coconut milk and lime juice to the soup, then gently reheat over low heat. Season to taste.
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Serve with additional coconut milk and naan or roti bread.
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