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