Spicy lentil and pumpkin soup
250g pumpkin pieces, washed
70g red lentils
400 ml chicken stock
1 cup Gourmet Club Indian mango and curry hummus
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.