Jemma O'Hanlon's Foodwatch - Pumpkin and Red Lentil Soup

Ingredients

• 1 tablespoon olive oil
• 2 onions, chopped, or 1 leek, thickly sliced
• 2 garlic cloves, crushed
• 2 teaspoons curry powder
• 1 kg pumpkin, peeled, seeded and diced (about 700 g diced pumpkin)
• 1 carrot, cut into chunks
• 1 potato, cut into chunks
• 1/2 cup (125 g) red lentils
• 6 cups water or low-salt vegetable stock
• TO SERVE:
• thick Greek yoghurt
• chopped parsley
• 8 thick slices multigrain bread