Pumpkin and Lentil Soup Recipe

This is the perfect time of the year to start cooking soup and pumpkins are in season.

Pumpkins are members of the gourd family. They are the oldest edible plants that were cultivated by man. They originated in northern Argentina, Mexico, and Central America. The most common pumpkins in Australia are Kent, Queensland Blue and Butternut.

For this recipe, I like to use Kent pumpkins as they have the sweetest flavour.

Ingredients:

• ½ whole Kent pumpkin, skinned and diced

• 1 sweet potato, peeled and diced

• 1 brown onion, diced

• 1 medium parsnip, diced

• 500g red lentils

• 1 cup raw cashews

• 3 cups vegetable stock

• 1 tsp curry powder

• 1 tsp cumin powder

• 1 tsp grated fresh ginger

Method:

1. Place all the ingredients in a slow cooker and cook on low heat for 4 hours.

2. Blend it all together with a stick blender.

3. Serve in two-cup portions.

This soup has a better flavour if it is reheated and served the next day. It also freezes well. Enjoy your hearty and nutritious pumpkin and lentil soup!