This is an easy recipe, make in bulk if you have enough ingredients as it freezes well and makes a great lunch with my Nutty Seed bread
ingredients:
1 small pumpkin, peeled, deseeded and cut into smallish chunks (mine weighed 450g when whole)
olive oil
1 large onion, sliced finely
3 garlic cloves, chopped finely
2 large carrots, chopped
200g red split lentils, rinsed
1 litre stock made with Marigold bouilon
Method:
Steam the pumpkin for approx 20 mins or roast in the oven until soft
Meanwhile saute the onion slowly in a good glug of olive oil until soft (about 10 minutes), add the garlic, lentils, carrots, and pumpkin when ready. Add stock and simmer for at least 20 mins until the lentils are cooked through adding more stock if the soup is too thick. Blitz with a stick blender for a delicious, hearty, velvety soup.