Pumpkin and Lentil Soup
Ingredients
200g pumpkin or squash
1 onion
1 carrot
1 stick celery
2 cloves garlic
200g red lentils
500ml vegetable stock
1tsp ground cumin, plus extra for roasting pumpkin
1tbsp olive oil, plus extra for roasting pumpkin
Salt and pepper to taste
Method
Preheat your oven to 200 C.
Peel chop and chop your pumpkin or squash. Toss with olive oil, salt, ground cumin and roast until soft - around 40 mins, stir halfway through
Meanwhile, finely chop your onion, carrot, and celery and heat 1tbsp olive oil in a saucepan
Add your chopped veg, and cook until soft, then add 2 cloves garlic, finely chopped. Cook for a further few minutes then stir through 1 tsp ground cumin.
Add 200g red lentils and 500g vegetable stock. Bring to the boil then reduce to a simmer, stirring often until the lentils are soft. Add more stock/water as needed.
Add the cooked squash and allow to cool a bit before blending with a handheld blender or in a jug blender (cool more if using a jug blender).
Season to taste with salt and pepper, then serve. You can add a bit more stock/water if you prefer a thinner soup consistency.