Curried Pumpkin & Lentil Soup
Serves 4
Ingredients:
- 1 onion, diced
- 2 cups salt reduced chicken stock
- 1‐2 teaspoons curry powder, to taste
- 4 cups pumpkin, diced
- ½ cup red lentils, washed
- 1 cup low fat milk
- ¼ cup skim milk powder
- 2 tablespoons smooth peanut butter
Place first 5 ingredients into a large saucepan. Bring to the boil, cover and simmer gently until pumpkin is cooked and the lentils are tender, approximately 30‐45 minutes. Remove from heat and leave to cool slightly. Dissolve milk powder in milk. Pour pumpkin mixture into a blender or food processor and puree. Whilst pureeing, slowly add the milk mixture and continue to puree until soup is thin enough to drink through a thick straw. Return to saucepan, stir peanut butter through whilst reheating, but do not boil.
