INGREDIENTS

1 onion, chopped
1 clove of garlic, crushed
1 butternut pumpkin, chopped and skin removed
1.5L low salt chicken stock
1 tbs ground paprika
1 tbs ground cummin
1 tbs ground coriander
1 fresh chilli, chopped
1.5 tbs peanut butter
1 can brown lentils, drained

METHOD

1. Heat some oil over medium heat add onion and garlic and stir until transparent
2. Add pumpkin and stir until slightly soft
3. Add spices and chilli and stir until fragrant then pour in the stock
4. Turn to high heat and bring to the boil
5. Turn down to medium and simmer for 10 minutes
6. Add lentils and peanut butter, simmer for a further 15 minutes or until you can easily slide a knife through the pumpkin
7. Remove from heat and allow to cool slightly
8. Use a bar mix or food processor to blend until smooth
9. Serve usually makes about 6-8 servings