Spice up your soup ideas this winter with a pumpkin and lentil soup inspired by Indian flavours.

curried-pumpkin-lentil-soup-1

Serves: 4

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

What to do

  • 1. 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.

  • 2. Add garlic, tomato passata, tomato paste, pumpkin, lentils and stock. Cover and simmer for 20-25 minutes or until the pumpkin is soft.

  • 3. Remove the soup from the heat and use a stick blender to puree until smooth.

  • 4. Add the coconut milk and lime juice to the soup, then gently reheat over low heat. Season to taste.

  • 5. Serve with additional coconut milk and naan or roti bread.

  • For more recipe ideas and ingredients inspiration, head to mckenziesfoods.com.au

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