Pumpkin soup is always delicious but I like to give mine a little kick. Last week I won a soup maker and have really been enjoying the convenience. Soup is a perfect winter warmer. Peel and chop up some veggies, add to the pot with some stock and hey presto… soup! I find it so simple that I never use a recipe. I simply combine which ever veggies and I have in the fridge with either some lentils or beans and it works out great every time.

Pumpkin Soup

1 teaspoon coconut oil
1 clove garlic
1 onion
1 tablespoon red curry paste
600g pumpkin
1 medium sweet potato
2 carrots
3/4 cup red lentils
1 veggie stock cube
1-1.5 litres hot water

Peel and chop the onion and garlic and saute with the coconut oil in a large soup pot over a medium heat for 3-4 minutes or until the onion is soft.
Add the curry paste and stir for a minute to release the flavours.
Add the peeled and chopped vegetables, washed lentils and stock cube.
Add the hot water to the pot until the veggies and just covered.
Simmer over a medium heat for 30 minutes or until the veggies and soft.
Blend using a stick blender or counter top blender until smooth.
Season with salt and pepper to taste.

Serve with your favourite crusty bread.

Great for lunch the next day!