Curried Pumpkin and Lentil Soup

Ingredients

• 1 onion, diced
• 1½ cups salt reduced chicken stock
• 1-2 teaspoons curry powder, to taste
• 3 cups pumpkin, diced
• ½ cup red lentils, washed
• ½ cup low fat evaporated milk
• 2 tablespoons smooth peanut butter

Instructions

1. Place first 5 ingredients into a large saucepan. Bring to the boil, cover and simmer gently until pumpkin is cooked and the lentils are tender approximately 30-45 minutes.
2. Remove from heat and leave to cool slightly.
3. Pour pumpkin mixture ‘into a blender or food processor and puree. Whilst pureeing, slowly add the milk and continue to puree until soup is thin enough to drink through a thick straw.
4. Return to saucepan, stir peanut butter through whilst reheating, but do not boil.

 

“This was my favourite.”

– Danielle, gastric band

“Beautiful, I absolutely loved it.”

– Evelyn, gastric band

”  Really nice.”

– Jo, gastric band 

“Wholesome, very filling.”

– Tiffany, gastric band

“This is beautiful and hubby loved it.” 

– Natalie, gastric band