Pumpkin & red lentil soup
Serves 4–6 Cost per serve $2.20 Preparation time 15 min Cooking time 40 min
vegetarian 1 tablespoon olive oil 1 brown onion, coarsely chopped 2 garlic cloves, finely chopped ½ teaspoon chilli powder ¼ teaspoon ground nutmeg 1 fresh or dried bay leaf 4 lemon thyme sprigs,
leaves picked 1.2kg pumpkin, seeds removed,
peeled, cut into 3cm cubes 1 cup red lentils, rinsed 1 litre reduced-salt vegetable stock Greek-style yoghurt and
toasted pepitas, to serve 1 Heat the oil in a large, heavy-based saucepan over medium heat. Cook the onion for 3 minutes until slightly softened, then add the garlic, chilli, nutmeg, bay leaf and thyme and cook for a further 2 minutes until fragrant. 2 Add the pumpkin, lentils, stock and 2 cups of water. Season with pepper. Bring to the boil, then reduce the heat to a simmer and cover with a lid. Cook for 30 minutes until the pumpkin and lentils are tender. 3 Using a stick blender, purée the soup until smooth, adding more water if necessary. Check the seasoning, then serve with yoghurt and toasted pepitas.