Curried pumpkin, lentil & leek soup

Heat the oil in a large saucepan over medium heat. Add the leek, ginger and curry powder, cook, stirring for 3 to 4 minutes, or until leek is soft. Add the pumpkin, carrot and lentils, stir to coat in the curry mixture.

Add the stock and 3 cups of water. Increase heat to high, cover and bring to a boil. Reduce heat to medium. Allow soup to gently simmer, covered for 10 minutes, stirring occasionally until pumpkin is tender. Remove from the heat and allow to stand covered 10 minutes.

Using a handheld stick blender, blend the soup until smooth. Divide between four serving bowls. Top with tomato, red onion, cumin seeds and coriander. Serve.

TIP: Soup is delicious with a dollop of yoghurt. The total recipe makes 10 cups, one serving is 2½ cups. If you are cooking for one, cool and freeze in single serve portions or place in the fridge for up to 4 days. For a thicker consistency, add less water.