Pumpkin is a rich source of beta carotene which is a vegetable source of vitamin A. The pumpkin in this recipe combines well with the red lentils to create a nice creamy consistency without the cream added. Red lentils are a great addition to provide protein, fibre and iron.
- 1 clove of garlic, crushed/diced
- 1 brown onion
- 1 tbsp of oil (coconut/olive)
- 1/2 cup of red lentils (washed and ideally soaked overnight)
- 1/2 jap pumpkin, cubed
- 1 litre of chicken stock
- 1/4 tsp of nutmeg
Heat oil in a large pot, add garlic and onion to sauté. Add lentils and sauté till soft, then add pumpkin and chicken stock.
Bring to the boil, then reduce to simmer for approximately 35-40 minutes or until the pumpkin is soft.
Once cooked and slightly cooled, using a hand mixer puree the soup. Then serve with a sprinkle of nutmeg.