Pumpkin or butternut squash: 400g (3 cups, cubed), Red lentils (dry): 100g (1/2 cup), Onion: 100g (1 medium, diced), Garlic: 9g (3 cloves, minced), Ginger: 15g (1 tbsp, grated), Vegetable broth (low-sodium): 1L (4 cups), Coconut milk (light): 100ml (1/3 cup), Curry powder: 6g (2 tsp), Turmeric: 3g (1 tsp), Cumin: 3g (1.5 tsp), Cinnamon: 1g (1/2 tsp), Olive oil: 15ml (1 tbsp), Lime juice: 10ml (2 tsp), Cilantro: 10g (2 tbsp, fresh, chopped), Pumpkin seeds: 15g (1 tbsp), Black pepper: to taste
1. Heat 15ml olive oil in a large pot over medium heat. Add 100g diced onion and cook for 5 minutes until softened. 2. Add 9g minced garlic and 15g grated ginger. Cook for 30 seconds until fragrant. 3. Add 6g curry powder, 3g turmeric, 3g cumin, and 1g cinnamon. Cook for 1 minute. 4. Add 400g cubed pumpkin, 100g red lentils, and 1L vegetable broth. 5. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes until pumpkin and lentils are very tender. 6. Using an immersion blender (or working in batches with a regular blender), puree soup until smooth. 7. Stir in 100ml coconut milk and 10ml lime juice. Heat through. 8. Serve garnished with 10g chopped cilantro and 15g pumpkin seeds.
