last post, I promise....

just wanted to share this recipe before I forget...

red lentil & pumpkin soup (from the July 2008 issue of Australian Good Taste magazine)

- one finely chopped onion, cook five minutes, or until soft
- add 2 crsuhed garlic cloves, 1tsp finely grated ginger, 2tsp curry powder, cook 1 minute, stirring continuously
- add 1kg pumpkin, peeled, cut into 1cm pieces, 3/4 cup red lentils, rinsed, 1.25L water (5 cups), 1 massel vegetable stock cube.
- bring to the boil, then simmer 15-20 minutes until lentils are soft.
- blend until smooth, half at a time.
- reheat in a clean saucepan
- serve with natural yoghurt and coriander on top.

We eat soup with fresh buttered bread... and Natalie loved this soup! Even our resident "I don't like pumpkin" boy ate it (but didn't come back for seconds like everyone else) Give it a try!