My friend doesn’t like thick soups, which is often the case when using curcubits. This, however, is a very thin soup, which still packs a punch.
Each serving provides you with a third of your daily fibre requirements, making it a great meal choice on cold winter days.
Serves 4
Ingredients
- 1 large red onion, roughly chopped
- 2.5 tbsp extra virgin olive oil
- 2 cloves of garlic, roughly chopped
- 1 tbsp cumin seeds
- 650g pumpkin, skin on and roughly diced, seeds reserved
- 100g red lentils
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 tsp ground turmeric
- 15g fresh coriander
Method
- Gently fry the onion and 2 tbsp oil in a large pan till soft and translucent. Add the garlic and cook for a further 2 minutes.
- Add the cumin seeds and cook till fragrant before adding in the butternut squash and lentils with 1 litre of boiling water.
- Allow to simmer for 20 minutes till the lentils and squash are cooked through and soft.
- Meanwhile, coat the squash seeds with the remaining 1/2 tbsp extra virgin olive oil and roast in an oven set to 180°C fan for 12 minutes, or 6-8 minutes in an air fryer.
- Blend till smooth, seasoning with the remaining spice and serve with the crispy seeds and coriander leaves.
Per serving: 302kcal/ 13g fat/ 2.0g saturated fat/ 29g carbohydrates/ 10g fibre/ 13g protein