June 07, 2018
Comfort Food, Soups/Stews, Vegetables,
Carrot, Onions, Pumpkin , Moroccan, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Blender, Stove Top, No Eggs, Vegetarian more
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"From our weekday newspaper The West Australian. Times are estimated."
Heat oil in a stockpot over a medium heat and add onion and garlic and cook, stirring occasionally, for about 3 minutes, or until soft and then add seasoning and cook, stirring, for 1 minutes, or until fragrant.
Add pumpkin, carrots, lentils, stock and water and bring to the boil and then reduce to a simmer, covered, stirring occasionally, for about 15 to 20 minutes or until pumpkin is soft and then remove from heat and stand for 10 minutes to cool.
Carefully blend hot soup, in batches, until smooth or use a stick blender in the pot.
Return soup (if using a bench blender) to stockpot and stir over a medium to low heat until hot.
Swirl through the yoghurt and serve with croutons.
NOTES - Easy to freeze. After blending and seasoning, cool in fridge and then transfer to a freezer-safe container. Seal, label and date and freeze for up to two months and to thaw put in the fridge over night and transfer to a stockpot and stir over a medium to high heat. Swirl through the yoghurt and serve with croutons.
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