Pumpkin, sweet potatoes & cumin dhal soup
Preparation: 15 minutes
Cooking time: 35 minutes
4 ½ lbs (about 2 kg) pumpkin
2 large sweet potatoes
2 large red onions
2 cloves garlic
1 teaspoon extra-virgin olive oil
8 cups organic vegetable stock
2 cups dried red lentils
1 tablespoon cumin
Salt and freshly ground black pepper
½ bunch parsley
Peel and cut the pumpkin, sweet potatoes and onions into pieces. Finely chop the garlic.
Heat the oil in a large, heavy saucepan and toss the pumpkin, sweet potatoes, onions and garlic for 3 minutes over a moderate heat. Add the chicken stock, lentils, and cumin, and simmer for 30 minutes or until the pumpkin is very soft.
Blend the contents together until smooth and season with a little salt and pepper. Garnish with the chopped parsley.
Nutrition (per serve):
Calories 330; Fat 1.8 g; Sat. Fat 0.3 g; Carbs 64.5 g; Sugar 10 g; Fiber 15 g; Protein 17 g