Pumpkin, Coconut and Red Lentil Soup

Ingredients
¼ Jap pumpkin

½ Butternut pumpkin
1 large or two medium sweet potato
2 large potatoes
1 cup split red lentil
2 french shallots
2 celery stalks
2 cloves garlic, crushed
1 tsp ginger, finely grated

Gluten free, low yeast vegetable stock powder

½ cup coconut milk

1 Tbsp olive oil
1 Tbsp cumin
Salt & pepper, to taste

Method
To prepare vegetables you will need to cut pumpkin, sweet potato and potato into large cubes and you will need to finely dice shallots and celery. In a large saucepan sauté shallots, garlic, ginger and celery gently in olive oil until soft. Whilst this is cooking boil a full kettle. When onion, garlic, ginger and celery are soft (not brown) add pumpkin, sweet potato and potato to the saucepan and coat with oil. Then pour in just enough water to cover, approximately 3 cups. Add 3 teaspoons of stock powder and put saucepan lid on. Cook pumpkin and other vegetables for 10 minutes before adding lentils. Stir occasionally. Cook until vegetable are very soft and lentils completely cooked then add coconut milk, cumin and salt. Blend with hand held blender until smooth. Serve and add cracked pepper to taste. Enjoy!

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