Nothing speaks more of winter than a big bowl of butternut pumpkin soup! This one has red lentils and ginger in it too and a delicious dollop of mint yoghurt.
Butternut or any other kind of pumpkin can be used for this soup and you can make it as smooth or chunky as you like depending on how much you blend it. The mint yoghurt provides pleasant relief against the hot soup, and works well with most other blended soups like this one. Freeze in individual portions for healthy, warming and filling work lunches for the rest of the week.
Butternut and lentil soup
- olive oil 2 tablespoons
- onion 1, diced
- ground cumin 1 teaspoon
- curry powder 1 tablespoon
- ginger 2cm, finely grated
- pumpkin seeds 3 tablespoons
- butternut 500g, skin removed and cut into chunks
- red lentils 1 cup
- water 1 litre
- tomato paste 2-3 tablespoons
- crushed tomatoes 1 x 400g can
- bay leaves 2
- lemon juice of 1
- salt 1 teaspoon
- natural Greek yoghurt ¾ cup (optional)
- mint 1/3 cup
- ciabatta bread 8-10 slices, toasted (optional)
- Heat olive oil in a large saucepan. Add onions, cumin, curry powder, ginger and pumpkin seeds and cook until onion is soft.
- Add butternut, lentils, water, tomato paste, crushed tomatoes, bay leaves, lemon juice and salt. Cover and simmer until butternut and lentils are tender, about 30-40 minutes. Stir occasionally to help prevent lentils sticking to the bottom of the pot.
- Remove bay leaves and blend soup with a stick blender to break down butternut. You can leave the soup as thick/chunky or make it as smooth as you like.
- Mix yoghurt and mint together.
To serve, ladle some soup into each bowl, top with a dollop of mint yoghurt and serve with 2 slices of toasted ciabatta bread on the side.