Spicy lentil and pumpkin soup
Ideal for cooler and darker autumn evenings, this comforting and warming lentil soup gets its extra creaminess from the pumpkin. However, the secret of this delicious soup lies in the hummus with its Indian spices – mix it into the soup and you won’t even need any other spices!
250g pumpkin pieces, washed
70g red lentils
400 ml chicken stock
1 cup Gourmet Club Indian mango and curry hummus
4 eggs
3 onions
2 tablespoons olive oil
fresh coriander and chilli flakes (optional)
Bring the stock to the boil, add the pumpkin pieces and lentils. Boil for 7–10 minutes, until both are soft. Add the whole cup of Indian mango and curry hummus to the pot and stir through. If the soup seems too thick, add a little hot stock.
Chop the onions. Heat the oil in a pan and fry the onions until golden brown, 10–15 minutes. Boil the eggs to your liking.
Divide the soup into bowls, top with the egg halves and fried onions. Sprinkle with fresh coriander before serving and add some chilli flakes if desired.
