|At a glance|
|Preparation time||20 mins|
|Cooking time||20 mins + cooling time|
1kg pumpkin, peeled and diced into 2cm cubes
750g kumera (red sweet potato), peeled and diced into 2cm cubes
1 large red onion, peeled and diced
1 cup (200g) red lentils
2 litres chicken or vegetable stock
2 teaspoons ground cumin + extra ground cumin for garnish
1 cup Jalna Greek Yoghurt
Coriander leaves, to garnish
Toasted sourdough bread, to serve
- Put pumpkin, kumara, onion, lentils, cumin and stock in a large pot and bring to the boil. Reduce heat and simmer 15 minutes or until vegetables are tender.
- Puree mixture with a hand held blender or in a food processor, until smooth.
- Stir ½ cup yoghurt through soup. Taste and season with salt and pepper.
- Serve with a dollop of remaining yoghurt on top, garnished with coriander and toasted sourdough bread on the side.
Note: Add more stock for a thinner consistency, more vegetables and/or lentils for a thicker consistency. Add other vegetables, such as carrots or green peas towards the end of cooking for added colour and texture.