Kumera, Pumpkin & Red Lentil Soup
Kumera, Pumpkin & Red Lentil Soup

At a glance
Preparation time 20 mins
Cooking time 20 mins + cooling time
Serves 4-6

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.

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