Quick and Easy Meal: Pumpkin and Red Lentil Soup

Ok, so it may not be as quick as my previous QnE meal, but it's still pretty quick, and scrummy with some delicious crunchy bread or garlic bread. It's also perfect winter weather food, as bugmum, and many other mums have mentioned. Yes, Winter is here already, though I'm not as upset about it as some, because it gives me the chance to drink copious amounts of hot chocolate, and eat lots of comfort foods.

The difference between making your own soup, and using soup from the packet, is that you know exactly what has gone in it. You don't have to feel bad about the unknown amounts of salt your 3yo is ingesting, or what other flavour enhancers may be lurking in the depths.

So here's what you need for the perfect pumpkin and red lentil soup:

Time: 30 mins (10 prep 20 cooking)
Serves: Prob serves 4 adults, with leftovers for lunch the next day.

1kg Butternut Pumpkin, peeled, seeded, and cut into small pieces
1 onion finely chopped
2 cloves garlic crushed
1 tsp finely grated fresh ginger
2 tsp curry powder
175g red lentils, rinsed
1 cube massel vege stock cube
1.25 liters water
Low fat, natural yogurt

Once everything is chopped, peeled, and measured (because I find preparing all the ingredients BEFORE starting to cook decreases the chance of a stuff-up), cook onions on med heat in a large saucepan for 5 mins, or until soft. Add garlic, ginger, and curry powder and stir for 1 minute or until aromatic.

Add pumpkin, lentils, stock cube, and water and bring to boil, then simmer half-covered until pumpkins are soft (around 15-20 mins). Allow to cool for a bit, then put in blender in 2-3 batches and blend until smooth. Put back on heat until hot, then serve with dollop of yogurt, some warm crunchy bread, and a glass of yummy red.