As we move into the cooler months and our seasonal produce changes it’s nice to have a warm seasonal soup bubbling away on the stove. This recipe is perfect to make extra and freeze until needed! Just leave off the yoghurt, place into containers and freeze. Try it with organic produce if possible.
INGREDIENTS
½ butternut pumpkin, Skin removed and diced
1 medium sweet potato, diced
1 brown onion, diced
2 large carrots, diced
3 garlic cloves, skin on
1.5L of organic chicken stock
¼ cup organic red lentils, rinsed
2 heaped teaspoons organic Moroccan spice mix (your own or ready-made)
1 teaspoon fresh chili flakes (leave out if too spicy)
2 cm fresh ginger, diced
METHOD
1. In a 180 degree preheated oven add your peeled and diced pumpkin and garlic (skin on) and bake until cooked through and golden. This should be around 15-20 minutes depending on your oven.
2. Over a medium heat, sauté onion in a large pot with a splash of olive oil until softened. Add in carrots, sweet potato, roasted pumpkin, peeled garlic, Moroccan spice, ginger and chilli flakes. Stirring to coat the vegetables in the sautéed onion and spices.
3. Add the chicken stock and simmer on a low heat for at least 30-40 minutes until all the vegetables have softened. You can test this with a knife.
4. When vegetables are ready, add in your red lentils and cook for a further 10-15 minutes until lentils are soft.
5. Once cooked, use a stick blender to blend the soup until smooth.
6. Serve with a dollop of fresh Greek yoghurt and sprinkle over fresh herbs and seeds.
Serves 4-6 people
