Spiced Pumpkin and Red Lentil Soup

delicious.com.au

Kandy

2kg butternut pumpkin, peeled, seeds removed, cut into 3cm pieces

¼ cup (60ml) extra virgin olive oil

1 tsp each chilli flakes (optional), ground cumin, ground coriander & ground cinnamon

1 onion, thinly sliced

3cm piece (15g) ginger, finely grated

1 cup (200g) red lentils

6 cups (1.5L) Massel Chicken Style Liquid Stock

½ cup (140g) Greek yoghurt

¼ cup loosely packed curry leaves, fried

¼ bunch coriander, leaves picked

1 long red chilli, finely chopped, to serve

Directions at delicious.com.au

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