Indian Curried Pumpkin Soup

Ingredients

1 Tbs olive oil
1 brown onion, finely chopped
1 Tbs finely grated ginger
1/4 cup (75 g) korma curry paste
800 g butternut pumpkin, peeled, seeded, chopped
2 carrots, peeled, coarsely chopped
1 Granny Smith apple, cored, coarsely chopped
1/2 cup (100 g) red lentils
4 cups (1 L) chicken stock
1/2 cup (140 g) Greek-style yoghurt
1/2 Lebanese cucumber, finely chopped
1/2 tomato, seeded, finely chopped
1/2 red onion, finely chopped
1 tsp cumin seeds, toasted
Coriander leaves, to serve
Mini papadams, to serve

Method

Heat the oil in a large saucepan over medium heat. Cook brown onion, stirring, for 5 minutes or until onion softens. Add the ginger and curry paste. Cook, stirring, for 1 minute or until fragrant.

Add pumpkin, carrot, apple, lentils and stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 25-30 minutes or until the vegetables are tender.

Carefully use a stick blender to blend until smooth. Divide among serving bowls. Top with yoghurt, cucumber, tomato, red onion, cumin seeds and coriander. Serve with mini papadams.

Credits: Coles

Photo Credits: Coles