This curried pumpkin and lentil soup recipe uses a small pumpkin, but you can always double up and freeze portions of the soup for a speedy lunch later on.
Ingredients
Olive oil
Onion, peeled and chopped
Cloves garlic, peeled and minced
Curry powder
Ground black pepper
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Heat the oil in a large pan and add the onion. Cook for 5-6 minutes on a medium heat until the onion has softened. Add in the garlic, curry powder, salt, and pepper.
Stir everything together, then add the stock. Bring to the boil, then turn down and simmer for 20 minutes until the squash is tender. Stir in the milk and bring back to a gentle simmer, then add the lime juice.