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Categories:Viewed: 49 - Published at: 6 years ago
Ingredients
- 2 tablespoons sunflower oil
- 1 medium onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 lb pumpkin, cubed
- 1 medium potato, peeled and cubed
- 1/3 lb red lentil, washed
- 4 3/4 cups vegetable stock
- crouton, to garnish
- chopped parsley or cilantro, to garnish
Method
- In a large heavy based soup pot, heat the oil and fry the onions till soft over a low-medium heat.
- Stir in the spices and fry for another 1-2 minutes.
- Add the pumpkin, potato, lentils and stock.
- Bring to the boil, cover and simmer for half an hour. Stirr occasionally.
- Puree the soup using a handheld blender or food processor.
- Re-heat if necessary and serve garnished with croutons and chopped parsley or cilantro.
