Indian curried pumpkin soup

Ingredients
1 Tbsp olive oil
1 brown onion, finely chopped
1 Tbsp ginger, finely grated
1/4 cup (75g) korma curry paste
800g butternut pumpkin, peeled, seeded, chopped
2 carrots, peeled, coarsely chopped
1 Granny Smith apple, coarsely chopped (or whatever you have)
1/2 cup (100g) red lentils
4 cups (1L) chicken stock or vegetable stock

To serve
1/2 cup (140g) Greek-style yoghurt
1/2 Lebanese cucumber, 1/2 tomato, 1/2 red onion, all finely chopped
1 tsp cumin seeds, toasted
Coriander leaves

Method
Heat the oil in a large saucepan over medium heat. Cook brown onion, stirring, for 5 mins or until onion softens. Add the ginger and curry paste. Cook, stirring, for 1 min or until fragrant.
Add pumpkin, carrot, apple, lentils and stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 25-30 mins or until the vegetables are tender.
Carefully use a stick blender to blend until smooth.

To serve. Top with yoghurt, cucumber, tomato, red onion, cumin seeds and coriander or simply serve with yogurt toasted cumin seeds

Chook's note: if you don't have the curry paste use whatever you have or simple use good old Clive of India curry powder it has lots of wonderful flavours.