There are few things better than a deliciously creamy soup, and this pumpkin-and-lentil version is up there with the best. Not only is it  fairly easy to whip up, but the flavour is also quite unique, thanks to the red lentils and curry powder. Don’t forget to spoon some natural yoghurt on top for extra flavour.

Serves 4

Ingredients

• Olive oil spray
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp finely grated fresh ginger
• 2 tsp curry powder
• 1kg butternut pumpkin, peeled, deseeded, cut into 1cm-pieces
• 175g (3/4 cup) red lentils, rinsed
• 1.25L (5 cups) water
• 1 vegetable stock cube
• 90g (1/3 cup) low-fat natural yoghurt
• Fresh coriander leaves, to serve

Method

1. Heat a large saucepan over medium-low heat. Spray with olive oil. Add onion and cook, for 5 minutes or until soft. Add garlic, ginger and curry powder and cook, stirring, for 1 minute or until aromatic.
2. Add pumpkin, lentils, water and stock cube. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15-20 minutes or until pumpkin and lentils are soft. Set aside to cool.
3. Ladle half the lentil mixture into the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with remaining lentil mixture.
4. Place soup over medium heat and cook, stirring, for 3 minutes or until heated through. Season with pepper. Ladle among serving bowls. Top with yoghurt and coriander to serve.