pumpkin, red lentil & coconut soup

Pumpkin red lentil and coconut soup

Gluten and dairy free

Serves 4

This has to be the easiest and most delicious pumpkin soup of all time. 

1 can coconut cream
1 cup of red lentils
1 litre of chicken or vegetable stock
¼ of a medium butternut pumpkin cut into cubes
1 large carrot cut into large chunks
2 red onions chopped
2 cloves garlic finely chopped
2 tbsp freshly grated ginger, or more to taste
Salt and pepper to taste
juice of one lemon or lime
coriander to garnish
plain yoghurt to garnish (optional)

In a large saucepan add the coconut cream. garlic, onions, ginger pumpkin and lentils along with a pinch of salt and stir until coated.

Add in the stock and bring to the boil. Simmer on a medium flame for about 40 minutes until the lentils are cooked through. The soup should be quite thick and the vegetables should have broken down.

Let the soup cool down a bit before blending until smooth. Add a pinch of salt and pepper to taste, top with coriander, yoghurt and a squeeze of lemon or lime.

If your a fan of peanut or nut butter, you can stir a tablespoon in at the end for a nutty twist to the soup.