A hearty soup. You should make extra so you can heat up for a quick meal later or take in a thermos to classes or work.

Serves 4 - 6

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 vegetable stock
2 teaspoons ground cumin + extra ground cumin for garnish
1 cup Jalna Fat Free Natural or Fat Free BioDynamic Yoghourt

• Put pumpkin, kumera, onion, lentils stock and cumin in a large pot and bring to a boil.
• Reduce heat and simmer 15 minutes or until vegetables are tender.
• Puree mixture with a hand held blender or in a food processor, until smooth. Stir yoghourt through soup or dollop on top and sprinkle with extra cumin to serve.

Notes: The Yoghourt has no fat compared to alternatives like coconut milk or cream, but still gives a lovely smooth texture. 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.