Pumpkin & Kumara (Sweet Potato) Soup

• 1 whole Onion
• 3 cloves Garlic
• 2 Tablespoons Olive Oil
• 1/2 teaspoons Curry Powder
• 1/2 teaspoons Ground Coriander
• 1/2 teaspoons Chili Powder
• 4 cups Chicken Or Vegetable Stock
• 1 can (15 Oz. Size) Lentils
• 1/2 teaspoons Salt
• 1 whole Kumara Or Sweet Potato
• 5 cups Pumpkin, Peeled And Cut Into Chunks
• 2 Tablespoons Peanut Butter

1. 1. Finely chop the onion and garlic.
2. 2. Heat the oil in a large saucepan. Add onion and garlic and cook over low heat until soft and translucent. Add the spices and stir in the stock.
3. 3. Drain and rinse the lentils, and then leave them to soak in a bowl of hot water for a few minutes.
4. 4. Chop the kumara and pumpkin and add them to the saucepan. Bring to the boil and simmer for 15 minutes or until the pumpkin is mashable.
5. 5. Add the peanut butter. Puree with a hand blender until smooth.
6. 6. Add the lentils. Let the soup simmer on low for minute or so.
7. 7. Serve warm! The soup also keeps well for a few days in the fridge.

onion, garlic, olive oil, curry powder, ground coriander, chili powder, chicken, salt, whole kumara, pumpkin, peanut butter

Taken from tastykitchen.com/recipes/soups/pumpkin-kumara-sweet-potato-soup/ (may not work)