Pumpkin, Kumera, Cumin & Red Lentil Soup with Yoghourt

Prep Time: 20 minutes
Cooking Time: 20 minutes
No of Serves: 4-6

Recipe courtesy of Jalna


1kg pumpkin, peeled and diced into 2cm cubes

750g kumera (red sweet potato), peeled and diced into 2cm cubes

1 large red onion, peeled and diced

1 cup (200g) red lentils

2 litres chicken or vegetable stock

2 teaspoons ground cumin + extra ground cumin for garnish

1 cup Jalna Greek Yoghurt

Coriander leaves, to garnish

Toasted sourdough bread, to serve

Nutrition Information (per serve)

Energy 1500 kJ (359 calories)
Protein 17g
Total Fat 6g
Carbohydrates 50g
Saturated Fat 3g
Sugars 22g
Sodium 58mg


  1. Put pumpkin, kumara, onion, lentils, cumin and stock in a large pot and bring to the boil. Reduce heat and simmer 15 minutes or until vegetables are tender.
  2. Puree mixture with a hand held blender or in a food processor, until smooth.
  3. Stir ½ cup yoghurt through soup. Taste and season with salt and pepper.
  4. Serve with a dollop of remaining yoghurt on top, garnished with coriander and toasted sourdough bread on the side.

Note: Add more stock for a thinner consistency, more vegetables and/or lentils for a thicker consistency. Add other vegetables, such as carrots or green peas towards the end of cooking for added colour and texture.