Pumpkin & Red Lentil Soup

I love pumpkin soup. But I've never made it before...until now.
It's so easy, why did I wait so long?
Another one from Taste.com.au, the best place to go for recipes!!

Serves 4

Get This - 

• olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp finely grated fresh ginger
• 2 tsp ground cumin seeds
• 1 tsp ground tumeric  
• 1kg butternut pumpkin, peeled, deseeded, cut into 1cm-pieces
• 175g (3/4 cup) red lentils, rinsed
• 1L (4 cups) water
• 2 x vegetable stock cubes
• natural yoghurt & fresh coriander leaves, to serve

Do This -

1. Heat a large saucepan over medium-low heat. Add olive oil. Add the onion and cook, for 5 minutes or until soft. Add the garlic, ginger and cumin/curry powder and cook, stirring, for 1 minute or until aromatic.
2. Add the pumpkin, lentils, water and stock cubes. 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.
3. 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.
4. Place the soup over medium heat and cook, stirring, for 3 minutes or until heated through. Season to taste with salt & pepper. Ladle among serving bowls. Top with the yoghurt and coriander to serve.