VELVETY PUMPKIN & RED LENTIL SOUP WITH TURMERIC

Serves 4

70g chopped leek (white part) or onion

4 tbsp olive oil

Pinch of sea salt

200g peeled and seeded pumpkin or squash wedges, cut into 3-4cm pieces 120g carrots cut into 2-3 cm pieces 1 tsp vegetable bouillon powder

¼ tsp ground turmeric

4 garlic cloves, crushed

2 bay leaves

3 dried tomato halves, chopped

2 tbsp cooking wine

150g dried red lentils, washed and drained

7cm strip of kombu seaweed

1 litre water

A squeeze of lemon juice Crushed black pepper

1 tbsp umeboshi vinegar*

1. In a large saucepan, sauté the leek or onions in the olive oil with the salt, uncovered, until soft and transparent.

2. Add the pumpkin or squash and carrots and sauté until they start to sweat. Add the bouillon powder, turmeric, garlic, bay leaves and tomatoes and stir. Next, pour in the wine and let the mixture boil. Now add the lentils, kombu and water. Turn up the heat, cover and bring to the boil. Then lower the heat and let simmer for 25-30 minutes, or until the lentils and vegetables are tender.

3. At this point, remove the bay leaves and leave the soup as is, if you like it chunky and stew-like, or use a stick blender to purée the soup and make it creamy. Add the lemon juice, crushed pepper and umeboshi vinegar and stir. Taste and add more spices if desired. The soup will thicken as it cools, so add more hot water if it’s too thick.

Tip: Adding 80g diced beetroot cubes with the pumpkin and carrots will give this soup a nice earthy aroma and a

lovely reddish-orange hue.

Recipe from ‘Souped Up’ (£9.99, Ryland Peters & Small)