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.