Serves
4
Prep
20
mins
Cooking
30
mins
Spiced Pumpkin Soup with Toasted Almonds
Directions
Step 1
Heat the oil in a large pot over medium heat. Add the onion and cook until transparent, stirring occasionally.
Step 2
Add the garlic, ginger, cumin, coriander and cinnamon to the pot. Stir until fragrant. Add the pumpkin and stock. Cover.
Step 3
Bring to the boil. Add red lentils and season to taste. Reduce heat to low and simmer for 20 minutes or until pumpkin has softened.
Step 4
Blend soup with a hand held mixer until smooth.
Step 5
Serve soup in bowls, top with a dollop of yoghurt or sour cream. Top with almonds and garnish with fresh coriander.
Ingredients
- 1 tbs olive oil
- 1 brown onion, chopped
- 1 garlic, minced
- 1 tsp fresh ginger, finely grated
- 2 tsps ground cumin
- 1 tsp ground coriander
- 1/2 tsp McKenzie's Ground Cinnamon
- 1 kg pumpkin, chopped coarsely
- 1 litre vegetable stock
- 3/4 cup McKenzie's Australian Red Split Lentils
- To taste, salt & pepper
- To serve, natural Greek yoghurt or sour cream
- 1/4 cup almonds, toasted
- To garnish fresh coriander
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