This is an immune boosting bowl of goodness. Delicious to eat and good for the soul.
Roast Pumpkin Soup
1.5 kg pumpkin
2 carrots, diced
1 onion, finely sliced
3 cloves garlic, crushed
3 tablespoons fresh herbs from the garden roughly chopped – parsley, thyme, oregano, sage
1/2 cup dried yellow lentils (rinsed)
2 litres of good quality vegetable stock
1 small knob finely grated ginger
1/2 teaspoon of turmeric
Cut pumpkin into bite size pieces and place in a roasting pan. Drizzle with olive oil and season with salt and pepper. Roast in a moderate oven for about 40 minutes or until lightly golden.
Sauté onion, garlic, carrots, ginger, turmeric and herbs with a little olive oil in a heavy based saucepan for 5-7 minutes.
Add the rest of the ingredients, including the pumpkin and bring to a boil. Reduce heat and simmer for 40 minutes.
Serve with a slice of fresh, crusty bread and a splattering of butter.