pumpkin and red lentil soup with cumin yoghurt

serves 4–6

1 kg (2 lb 4 oz) pumpkin (winter squash), peeled and cut into 2 cm (¾ inch) pieces

750 g (1 lb 10 oz) orange sweet potato, peeled and cut into 2 cm (¾ inch) pieces

1 large red onion, diced

200 g (7 oz) red lentils

2 litres (70 fl oz/8 cups) vegetable stock

2 teaspoons ground cumin, plus extra, to serve

250 g (9 oz/1 cup) plain yoghurt

Put the pumpkin, sweet potato, onion, lentils, stock and cumin into a large saucepan. Bring to the boil over high heat, then reduce the heat and simmer for 15–20 minutes, or until the vegetables and lentils are tender.

Remove from the heat and allow to cool slightly, then transfer to a food processor or blender and blend, in batches, until smooth. Return to the pan and heat over medium heat until warmed through. Stir through the yoghurt for a creamy consistency (or you can serve with a dollop of yoghurt on top). Divide between serving bowls and sprinkle over the extra cumin.

Tip: The yoghurt has virtually no fat compared to alternatives like coconut milk or cream, but still gives the soup a lovely smooth texture. Add more stock for a thinner consistency, or more vegetables or lentils for a thicker consistency. You can also add other vegetables, such as carrots or green peas, towards the end of cooking for added colour and texture.

A hearty soup — you should make extra so you can heat it up for a quick meal later or take it in a thermos to classes or work.