Pumpkin soup
Ingredients
1 Hokkaido pumpkin
1 leek
1 celery stalk
1 carrot
1 yellow onion
5 garlic cloves
1 cup yellow split lentils
Thyme
Coriander
1 can coconut milk (400ml)
800ml water
Olive oil
1/2 tbsp cumin seeds
1/2 tbsp kurkuma powder
Salt and pepper
Method
Preheat the oven to 200C.
Wash the lentils until the water runs clear and leave them to soak.
Cut the pumpkin in cubes, add the garlic and thyme sprigs, and season with oil, salt and pepper. There’s no need for any fancy knife skills because you are going to blend everything in the end. Leave the garlic in the skin.
Finely chop the onion, carrot, leek and celery stalk and fry on medium heat until soft but not burned.
Toast the cumin seeds, finely grind in a pestle and mortar and add together with the kurkuma powder.
Add the coconut milk, lentils and 800ml water and simmer for about 30min or until cooked.
Blend in a high speed food processor until smooth. Serve with chopped coriander and freshly ground black pepper.
