Pumpkin Soup

Can't beat a classic!

Ingredients

• 3 cups of diced pumpkin (any variety but I usually use a mixture of Kent and butternut)
• 1 green apple roughly, chopped
• 1 carrot, chopped
• 1 cup of diced sweet potato
• 2 cloves of garlic, crushed
• 1 tablespoon of olive oil
• 1 large onion, diced
• 2 teaspoons of cinnamon
• 2 teaspoons of nutmeg
• 2 cups of vegetable stock
• ½ cup of unsweetened coconut almond milk (or light cream if you enjoy dairy)
• ¾ cup dried red lentils
• Fresh coriander to serve

Instruction

1. Use a large saucepan or thermomix and sauté onion and garlic on low heat until translucent.
2. Add all other dry ingredients and stock.
3. Bring to the boil and then simmer for 20 – 30 minutes (it’s ready when a fork easily goes through the pumpkin).
4. Lower the heat and add the milk.
5. Blitz with a food processor, handheld mixer or thermomix until it is a thick paste.
6. Serve hot with fresh coriander and crusty bread.

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Perfect for a cooler day!