Pumpkin and Lentil Soup with Quark


1 tbls olive oil

1 leek, washed and diced

1 garlic clove, crushed

2 cups butternut or Jap’ pumpkin, peeled and de seeded

2 potato’s, peeled

½ cup split red lentils, washed

500ml veggie or organic chicken stock

1 cup quark (optional)

1 Bay Leaf


Sauté the leeks in the oil until starting to soften. Now add the garlic and stir. Next, the veggies and lentils. Stir to coat. Pour in the stock, add a bay leaf and bring to a boil. Drop to a simmer for about 30 minutes or until the veggie and lentils are cooked (soft).

Allow to cool a little then blend until smooth. Finally, stir in the quark.