Pumpkin Soup

Who doesn't love pumpkin soup on a cold night? This recipe is packs with nutrients and is full of flavour, you will not be disappointed!

Ingredients: 

• 450g pumpkin, cubed and roasted 
• 2 tsp Organic Pantry Extra Virgin Olive Oil 
• 1 onion, diced 
• 3 cloves of garlic, crushed 
• 1 tsp curry powder 
• 1 tsp ground turmeric 
• 400g diced tomatoes 
• 500ml coconut milk 
• 750ml vegetable stock 
• 300g Organic Pantry green lentils, cooked 
• 1/2 bunch fresh coriander, chopped coconut flakes to garnish 
• salt & pepper to taste

Method: 

On a large saucepan heat the oil and sautè onion and garlic for 2 mins, then add curry powder and turmeric and cook for 1 min. Next, add diced tomatoes, coconut milk, sstock and lentils and simmer for 15 mins. Turn off and stir through the roasted pumkin. Blend until smooth and serve with coriander and coconut flakes.