One of the bonuses of visiting my father who lives in Woodside is going to the ‘Apple Fields Orchard’ shop on the way home (it is on the left of Onkaparinga Valley Rd if you are heading towards Adelaide).
They always have fabulous apples plus local fruit and vegetables, free range eggs, preserves, juice, home-made apple pies and sundry other goodies. When we were there a couple of weeks ago I bought my usual bag of apples, one of mandarins, some home-made blackberry jam and a couple of hyacinths to grace the kitchen windowsill.
I also picked up a butternut pumpkin to make soup. Butternuts are incredibly versatile and best of all they don’t need a price tag because you can just write straight on them.
As we had plenty of Greek yoghurt in the fridge and loads of coriander in the garden I decided to make a curried soup.
First I sautéed 2 chopped onions in a little olive oil before adding 2 tablespoons of korma curry paste.
Once the paste was deliciously fragrant I added 2 cups of washed red lentils, the peeled and chopped pumpkin and 4 cups of vegetable stock.
I let the pot simmer for about half an hour.
Once the pumpkin was tender I mashed it a little with a wooden spoon and it was ready to eat. I served it with lashings of yoghurt and coriander. Jamie pronounced it the best soup I have made yet!
Curried Lentil and Pumpkin Soup
dash olive oil
2 onions, chopped
2 tablespoons Korma curry paste (make your own or use ready made)
2 cups dried red lentils
1 butternut pumpkin, peeled, seeds removed, and chopped
4 cups vegetable stock
Greek yoghurt, to serve
Fresh coriander leaves
Heat oil in a large heavy-based saucepan over medium heat. Add onion cooking for 5 minutes until soft. Stir in curry paste and cook, stirring, for 1 minute or until fragrant.
Add lentils, pumpkin, and stock. Stir until well-combined. Bring to the boil. Reduce heat to low. Cook covered, for about 30 minutes, stirring regularly until pumpkin is tender.
Serve with spoonfuls of Greek yoghurt and coriander.