Easy Roasted Pumpkin & Lentil Soup

Serves 8-10 | Prep time: 20 mins | Cooking time: 40 mins

INGREDIENTS

• 1 Kent pumpkin (abt 5kg) (halved, seeds removed)
• 4-6 garlic cloves, to taste
• 1 onion, sliced
• 2 litres water
• 1 cup red lentils
• 1 vegetable stock cube (or equivalent)
• 1 can coconut milk (400ml)
• 1 Tbsp mixed herbs
• 1 Tbsp curry powder
• Salt & pepper, to taste

METHOD

1. Roast the pumpkin:
   • Preheat your oven to 180C/350F.
   • Cut the pumpkin in half and scoop out the seeds
   • Place sliced onion and garlic cloves in the hollow where the seeds were.
   • Put the pumpkin halves (cut side up) on a baking tray and roast for about 40 minutes or until the pumpkin is soft and cooked through. Cooking time may vary depending on your oven.
2. Prepare the soup base:
   • While the pumpkin is roasting, bring 2 litres of water to a boil in a large pot.
   • Add the red lentils, vegetable stock cube, coconut milk, mixed herbs, curry powder, salt and pepper.
   • Simmer until the lentils are soft (15-20 minutes), stirring occasionally.
3. Combine and blend:
   • Once the pumpkin is roasted, scoop out the flesh along with the roasted onion and garlic and add it to the pot.
   • Use a stick blender (or transfer to a regular blender in batches) to blend the soup until smooth.
4. Serve and Enjoy!