Fiery Pumpkin & Lentil Soup

Don’t waste the insides of your pumpkins this year – use them!

Ingredients

• 1 onion, diced
• 1 garlic clove, chopped
• 500g (aroundabouts) of pumpkin flesh chopped up.
• 80g red split lentils
• 2 tbsp. Curry powder/garam masala
• 1 tsp. Ground ginger
• a few chilli flakes or tsp. Chilli powder
• 750ml chicken stock (or vegetable if you prefer)

Instructions

STEP 1:

1) fry the onions in a drizzle of oil on a medium heat for 5 mintues, then add the garlic, pumpkin, lentils and the spices for another 5 mins

STEP 2:

2) then, add the hot chicken stock and allow to simmer on a low heat for around 30 minutes

STEP 3:

3) once the pumpkin is cooked, check the seasoning and see if you want more of a quick – if so add a tsp more of spice.

STEP 4:

4) then use the hand blender to whizz everything up nice and smooth. If the soup is too thick for your liking, add some boiling water or a splash of milk to loosen up the soup

STEP 5:

5) serve with a nice toasted bread roll – yum !