Souper-duper WARMERS

Our nutritious, nourishing bowls of goodness are perfect for cool nights

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Indian-spiced red lentil & pumpkin soup

PREP + COOK TIME 55 MINUTES SERVES 4

1 tablespoon extra virgin olive oil

1 medium red onion, chopped finely

1 tablespoon ginger, finely grated

2 garlic cloves, sliced thinly

3 teaspoons ground turmeric

2 teaspoons ground coriander

2 teaspoons ground cumin

750g butternut pumpkin, peeled, chopped ¾ cup (115g) dried red lentils

1 litre (4 cups) salt-reduced vegetable stock

400ml coconut milk (see note)

2 sprigs curry leaves, leaves picked

2 tablespoons roasted unsalted cashews, chopped coarsely

2 tablespoons roasted unsalted pistachios, chopped coarsely

½ long green chilli, sliced thinly

½ long red chilli, sliced thinly

1 Heat 3 teaspoons of the oil in a large saucepan over medium heat.

Cook onion, ginger, garlic, turmeric, coriander and cumin, stirring, for 3 minutes or until softened and fragrant. Add pumpkin, lentils and stock, bringing to a simmer. Reduce heat to medium-low and cook for 10 minutes or until lentils are almost tender. Reserve 2 tablespoons coconut milk, then add remaining to pan. Cook for a further 10 minutes or until pumpkin and lentils are very soft.

2 Using a stick blender, blend soup until smooth.

3 Heat remaining oil in a small frying pan over medium-high heat. Toast curry leaves for 1 minute or until light golden and crisp. Drain on a paper towel.

4 Ladle soup into bowls. Drizzle with reserved coconut milk and top with toasted curry leaves, chopped nuts and sliced chilli.