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A quick and easy pumpkin soup to keep you warm in the winter months
Blender
1.
Heat olive oil in a large pot over medium heat.
2.
Once hot, add the onion and cook until translucent, about 5-8 mins.
3.
Add the garlic and cook for another couple of minutes.
4.
Add the pumpkin, lentils and spices. Stir well.
5.
Add the stock and simmer for about 20 minutes, or until lentils are soft
6.
Use an immersion blender or traditional blender to blend until your desired consistency.
7.
Add in Greek yogurt and stir to combine.
8.
Serve with pumpkin seeds.
9.
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12.
Storage information
Store cooled soup in an airtight container in the fridge for up to 3 days. Reheat gently until piping hot. Freeze in individual portions for up to 3 months; thaw overnight in the fridge and reheat thoroughly. For the best texture, add the yogurt and pumpkin seeds after reheating.
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