Ingredients (serves 6):
1kg jap or kent pumpkin
150g dried red lentils
1 litre chicken stock
200ml reduced fat coconut milk
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli flakes
Method:
- Remove skin and seeds from pumpkin and chop into large pieces.
- Place into a large saucepan along with lentils, cover with chicken stock and boil until pumpkin is very soft and lentils well cooked.
- Add coconut milk and spices.
- Blend with a stick blender.
- Serve topped with natural yoghurt, pumpkin seeds and fresh coriander leaves
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