Curried Lentil and Pumpkin Soup

1 Tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 teaspoons curry powder
1 ½ cups dried red lentils
1.75kg butternut pumpkin, peeled, seeds removed, and chopped
5 cups vegetable stock
Natural yoghurt, to serve

Heat oil in a large heavy-based saucepan over medium heat. Add onion and garlic, cooking for 2 to 3 minutes until soft. Stir in curry powder and cook, stirring, for 30 seconds.

Add lentils, pumpkin, and stock. Stir until well-combined. Bring to the boil. Reduce heat to medium-low. Cook, partially covered, for about 20 minutes, stirring regularly until pumpkin is just tender.

Serve immediately, topped with a dollop of natural yoghurt if desired.