Lunch
Ingredients
| Ingredients | 10 serves |
|---|---|
| Olive oil | 20g (1tbs) |
| Brown onion | 125g (1 medium) |
| Kent pumpkin | 1kg |
| Cumin | 1.5g (0.5 tsp) |
| Yellow split peas | 60g |
| Vegetable stock, salt reduced | 1L |
| Evaporated milk, reduced fat | 400g |
Method
|
1
Finely dice onion, then peel and chop pumpkin. |
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|
2
Add oil to a large pot. Add onion and sauté until soft. Add cumin and cook, stirring, for 30 seconds until fragrant. |
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3
Add pumpkin, yellow spilt peas and stock, stir to combine. Cover and bring to the boil. |
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4
Reduce heat and simmer for 25 minutes or until the pumpkin and spilt peas are tender. Stir though evaporated milk. |
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5
Blend using a food processor or stick mixer, until soup is smooth and creamy. |