Pumpkin, Sweet Potato & Lentil Soup

Serves 4

Ingredients

250g pumpkin or a pumpkin/squash mix (cooked weight). 1 tbsp olive oil

1 large onion, diced

2 large garlic cloves, crushed

½ tsp of turmeric

2 tsp ground cumin

1 large sweet potato, diced

2 handfuls red lentils

2 tbsp tomato purée

900ml water

2 tbsp vegetable bouillon

Salt and pepper to taste

Method

Heat the oven to 180°C.

In this recipe, it is best to roast the pumpkin first, to release its sweet flavour. Simply cut the pumpkin in half, scoop out the seeds (save for later) then cut again into quarters. Lightly brush with olive oil, place on a baking tray and roast for approximately 30-40 minutes, until soft. Remove from the oven and cool. Once cooled, remove the skin and use the flesh only. If using the leftover pulp from carving, roast it on a baking sheet lined with tin foil and brush with a little olive oil to prevent sticking. While the pumpkin is roasting, put a large pan on a medium heat, add the olive oil and soften the onion until translucent. Add in the crushed garlic, cumin and turmeric and toss in the onion for a couple of minutes to help release the spice oils. Add the diced sweet potato, lentils, tomato purée, water, vegetable bouillon, salt and pepper and bring to the boil. Simmer until the vegetables are tender, for about 15 minutes. Add in the cooked roasted pumpkin flesh and blend the soup with a hand-held blender or liquidiser, until smooth. Serve hot with fresh crusty bread, a dollop of natural yoghurt and a sprinkling of roasted pumpkin seeds. Delicious and nutritious!

Top Tip

This soup freezes well, so it’s perfect for batch cooking.