Pumpkin and Ginger Soup
Added ginger and chilli make this soup extra warming. A real Winter winner!
700g (approx) peeled, diced Pumpkin
1 Large Onion
1 Chilli
2 Teaspoons Cumin Powder
2-3cm knob of Fresh Ginger
Vegetable Stock Powder (according to directions, make up to about 500ml tock with water)
Ground Black Pepper
400g Tin diced tomatoes
1/2 Cup Red Lentils
Extra Virgin Olive Oil
Fresh coriander and plain yoghurt or cream to serve
Chop the onion into small cubes.
In a large pan, heat the oil and gently fry the onion for a minute or two.
Add the cumin, finely chopped chilli and chopped up or grated ginger.
Continue to saute gently for 5 minutes.
Add the tinned tomatoes, lentils, stock (made up from powder) and some black pepper.
Cover and simmer for 25 minutes.
Check that the pumpkin and lentils are soft.
Blitz with a stick blender, blender or food processor.
Adjust the seasoning.
This would be lovely served with a dollop of plain yoghurt or cream and fresh chopped coriander.