Roasted Pumpkin and Lentil Soup

A warming meal that combines plant protein, fibre and slow-release carbs, ideal for balancing blood sugar on colder days.

• Lentils provide protein + soluble fibre to keep you full and stabilise glucose

• Pumpkin adds immune-boosting beta-carotene

• Seeds supply healthy fats to support hormones and reduce cravings

Serves 4

Ingredients

• 2 1/2 cups, peeled and diced pumpkin

• 2 tbsp oil

• 1 onion, chopped

• 2 cloves garlic, crushed

• 1 tbsp fresh ginger, chopped

• 1 cup dried red lentils

• 4 cups water

• 2 tsp curry powder

• 1/2 cup plain unsweetened yoghurt

• 2 tbsp chopped coriander

Method

Step One

• Pre-heat oven to 225°C. Spread the pumpkin out on a roasting tray and mix through 1 Tbsp oil to coat. Cook for approximately 25 minutes or until browned and cooked through, then remove from the oven

Step Two

• Heat a large saucepan over medium heat with the remaining oil, then add the onion and cook until soft and lightly browned. Add garlic, ginger and curry powder and cook for a further minute, stirring constantly

Step Three

• Add the lentils and water to the saucepan and simmer gently for approximately 30 minutes or until the lentils are soft

Step Four

• Add the pumpkin and bring to a simmer, then remove from the heat

Step Five

• Puree until smooth and garnish with yoghurt and coriander.