Spicy Lentil and Pumpkin Soup

1 tbsp olive oil
1 medium brown onion finely diced
2 garlic cloves crushed
2 tbsp red curry paste
2 cups dried red lentils
1kg peeled pumpkin
1litre salt reduced vegetable stock
coriander to garnish

Heat oil in a large saucepan over medium heat, add onion and garlic. Cook until soft
Add curry paste and lentils. Stir to coast the onion mixture
Stir in pumpkin and stock. Reduce heat to simmer, stirring often until lentils and pumpkin are soft. If required add extra stock or water if soup is too thick.
Use potato masher to roughly mash pumpkin and lentils or blend in a food processor for a smooth soup.

Serving Size: serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user NJDANIEL.