Maryanne Hall
Don’t know what to do with your leftover pumpkin? This soup is delicious, hearty and full of nutrients!
Soup
Heat the oil in a large pan. Fry the onions until softened and starting to turn golden.
Stir in the garlic, chilli, turmeric and ginger and fry for approximately 1 minute.
Add the pumpkin flesh and lentils, then pour in the hot stock. Season, cover and simmer for 20-25 minutes until the lentils and vegetables are tender.
Add the lemon juice towards the end and then blitz the mixture with hand blender or in a food processor until smooth.
Taste for seasoning.
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