Pumpkin Soup

INGREDIENTS

  • 1x jap pumpkin
  • 1x butternut pumpkin
  • 5 L of veg broth or until pumpkin is just covered
  • 1xchilli
  • 2 cloves garlic
  • 1x onion
  • 2x 400g lentils
  • 1x tsp cumin
  • 1x tsp smoked paprika
  • 1x tsp sweet paprika
  • 1x tsp coriander powder
  • 1x tsp ginger powder
  • 1x tsp oregano
  • 1/2 tsp cinnamon
  • Salt and pepper to taste
  • Coconut yoghurt to top
  • Ghee for frying or butter if vegan you can use coconut oil or a vegan butter of your choice.

METHOD

Prepare your pumpkins into cubes and combined your spices in a bowl, now chop your garlic, onion and chilli and set aside. In a large pot melt some ghee or olive oil and heat up your pan once hot add in your onion, garlic and chilli and fry off, once brown add in your spices with a little extra ghee or olive oil and fry for 5 minutes or until fragrant. Next add in your pumpkin and stir until it is all coated fry for 5 minutes. Then add your veg broth until pumpkin is just covered place a lid on and leave to cook until pumpkin is just soft, once cook let cool and place in a blender or if you have a stock blender then blend in the pot, once blended add in your lentils and combined, serve with coconut yoghurt and two slices of bread. Yummy.