Kitchen Organizer

Sadly, today marks the last day of Soup Week.  I hope you've enjoyed the recipes and that you have a chance to try them out over the next few weeks!  I'd love to hear your feedback on them too.  I thought I'd just wrap up the week with a few more for you to try.  The one pictured above is a classic Pumpkin Soup, that's my most frequently-made.  It's delicious and super easy and you should definitely try it out!  Here's the recipe.

I thought I'd also share with you a couple of recipes from readers...thanks Julie for this delicious Pumpkin & Red Lentil Soup Recipe
Ingredients
Olive oil spray
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tsp finely grated fresh ginger
2 tsp curry powder
1kg butternut pumpkin, peeled, deseeded, cut into 1cm-pieces
175g (3/4 cup) red lentils, rinsed
1.25L (5 cups) water
1x 10g Massel Salt-Reduced Vegetable stock cube
90g (1/3 cup) low-fat natural yoghurt
Fresh coriander leaves, to serve

Method
Heat a large saucepan over medium-low heat. Spray with olive oil spray. Add the onion and cook, for 5 minutes or until soft. Add the garlic, ginger and curry powder and cook, stirring, for 1 minute or until aromatic.

Add the pumpkin, lentils, water and stock cube. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15-20 minutes or until the pumpkin and lentils are soft. Set aside to cool.

Ladle half the lentil mixture into the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining lentil mixture.

Place the soup over medium heat and cook, stirring, for 3 minutes or until heated through. Season with pepper. Ladle among serving bowls. Top with the yoghurt and coriander to serve.
Ingredients
1kg pumpkin
2 green apples
2 onions chopped
2 clove garlic chopped
2 celery sticks
1 teaspoon ground comin
1/2 teaspoon ground nutmeg
Black pepper
6 cups chicken stock