Turmeric Pumpkin & Lentil Soup | The Barossa Mag

Ingredients

• 1 medium brown onion, diced
• 2 garlic cloves, crushed
• 1 tsp finely grated fresh ginger
• 1 tsp ground turmeric
• 1 kg butternut pumpkin (skin on), deseeded, cut into 1cm cubes
• 1 cup dried red lentils
• 1.25L (5 cups) salt-reduced vegetable stock
• 1/2 cup (100g) plain natural or Greek yoghurt (or coconut yoghurt)
• fresh coriander leaves, to serve