A hearty nutritious soup to enjoy on a cold winter evening.

 Ingredients 

  • 1 onion diced
  • 2 tablespoons olive oil
  • 2 cloves of garlic
  • 500g pumpkin flesh (you can use butternut instead)
  • 60g of split red lentils
  • 1/2 teaspoon thyme
  • 500ml of vegetable stock
  • 1 tablespoon cream
  • salt and pepper to taste  

Method 

  1. Fry onions in olive oil for a couple of minutes
  2. Add the garlic and thyme and cook for another couple of minutes
  3. Add the pumpkin flesh and lentils and stir until they are coated with olive oil.
  4. Add the vegetable stock and let simmer for 25-30minutes (or until the lentils and pumpkin are soft)
  5. Use a hand held blender to blend the ingredients together
  6. Season with salt and pepper and serve with a dollop of cream.