Makes: 4 servings
Time: 55 Minutes
Curried pumpkin soup!?
It tastes much better than you can imagine!
1 tablespoon olive oil
1 brown onion, finely chopped
1 tablespoon ginger, finely grated
1/4 cup (75g) korma curry paste
800g butternut pumpkin, peeled, seeded, chopped
2 carrots, peeled, coarsely chopped
1 Granny Smith apple, cored, coarsely chopped
1/2 cup (100g) red lentils
4 cups (1L) chicken stock or vegetable stock
1/2 cup (140g) Greek-style yoghurt
1/2 Lebanese cucumber, finely chopped
1/2 tomato, seeded, finely chopped
1/2 red onion, finely chopped
1 teaspoon cumin seeds, toasted
Coriander leaves, to serve
Mini pappadams, to serve
Heat the oil in a large saucepan over medium heat. Cook brown onion, stirring, for 5 mins or until onion softens. Add the ginger and curry paste. Cook, stirring, for 1 min or until fragrant.
Add pumpkin, carrot, apple, lentils and stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 25-30 mins or until the vegetables are tender.
Carefully use a stick blender to blend until smooth. Divide among serving bowls. Top with yoghurt, cucumber, tomato, red onion, cumin seeds and coriander. Serve with mini pappadams.
MR. PORTER AND MS. CHARLES CULINARY CRAVINGS
Cooking is like love. It should be entered into with abandon or not at all. But, it takes two to tango so stay tuned to see who will master the steam oven first, or whether Mr. Porter or Ms. Charles comes up with the best new recipes.
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