Curried Lentil and Pumpkin Soup

Serves 6

POINTS value per serve -1.5

Prep -10 Mins

Cooking - 30 Mins

Suitable to freeze

Ingredients
2sp olive oil

1 onion, chopped

1 tbs Madras curry powder

1kg peeled and chopped pumpkin

2/3 cup (160g) red lentils, rinsed

4 cups vegetable stock (made using stock cubes)

1/2 cup skim milk powder

Method

1. Heat the oil in a large saucepan over a medium heat, add the onion and gently cook with the lid on until the onion has softened, then add the curry powder and cook, stirring, for 30 seconds.
   


2. Add the pumpkin, lentils and stock and bring to the boil. Reduce the heat, cover and simmer for 30 minutes or until the pumpkin is soft and the lentils are cooked. Stir the skim milk powder through.
   


3. Using a stick blender or food processor, blend the soup until smooth. Season to taste with salt and black pepper. Serve immediately with wholemeal dinner rolls (add a points value of 1 per roll) if desired.