light meals

Ingredients

	2 tsp (s) olive oil
	1 medium onion, chopped
	1 tbs (s) curry powder, Madras
	1000 g fresh pumpkin, peeled, chopped
	2/3 cup (s) dry lentils
	4 whole stock cube, dissolved in 4 cups (1 litre) hot water
	1/2 cup (s) skim milk powder
	1 tsp (s) cumin seed

Instructions

• Heat olive oil in a large heavy-based saucepan over a medium heat. Add onion and cook gently with lid on, or until onion has softened. Add curry powder and cook, stirring for 30 seconds.
  
  
• Add pumpkin, lentils and stock and bring to the boil. Reduce heat to low, cover and simmer for 30 minutes, or until pumpkin is soft and lentils are cooked. Stir in skim milk powder.
  
  
• Using a stick blender or food processor, blend the soup until smooth. Season to taste with salt and pepper. Heat a small non-stick frying pan over medium-high heat. Add the cumin seeds and cook, tossing for 1 minute, or until fragrant and starting to pop. Remove from heat. Spoon soup into bowls and sprinkle with cumin seeds.

Notes

• This soup is perfect served with crusty bread. The soup will store in an airtight container in the fridge for 2-3 days. It is also suitable to freeze for up to 3 months.