Pumpkin and red lentil soup

Ingredients

For 6 portions. Tick items as you go — nothing is changed for anyone else.

Our recipes use a 15 ml tablespoon. The standard Australian tablespoon holds 20 ml, so use three level teaspoons where a tablespoon is listed.

• 1 kg Kent pumpkin, peeled and cubed
• 200 g red lentils, rinsed
• 1 brown onion, diced
• 3 cloves garlic, crushed
• 2 tsp ground cumin
• 1.5 l salt-reduced vegetable stock
• 2 tbsp extra virgin olive oil
• 3 tbsp pepitas (pumpkin seeds), toasted, to serve

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Soften the onion in the oil for eight minutes, then add the garlic and cumin and cook for a minute.
2. 2Step 2. Add the pumpkin, lentils and stock, bring to the boil and simmer for 20 to 25 minutes until everything is tender.
3. 3Step 3. Blend until smooth and loosen with water if needed.
4. 4Step 4. Serve topped with toasted pepitas.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.