Pumpkin and Red Lentil Soup

Prep Time: 10min Cooking Time: 15min Serves: 4



  • 1kg pumpkin, peeled and roughly chopped 1 cup split red lentils, rinsed
  • 3 cups chicken stock
  • 1 cup water
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1/3 cup KaneFibre
  • Natural yoghurt and chopped coriander, to serve




  1. Place pumpkin, red lentils, stock, water, curry powder and cumin into a large saucepan over high heat and simmer for 15 minutes or until pumpkin is very soft
  2. Blend until smooth using a stick blender or food processor, then stir through KaneFibre. Add a little more water if soup is too thick
  3. Divide between serving bowls and top with yoghurt and coriander