1tbs olive oil
1 brown onion, cut into chunks
42cloves garlic, cut in half
1tbs fresh thyme, stalks removed
1kg pumpkin, peeled and cut into chunks
½ tbs freshly grated ginger
1tsp ground turmeric
1tsp freshly ground black pepper
1.5L vegetable stock (make your own if you have time)
1/2 a 375g packet dried red lentils
- Coat onions, garlic, thyme and pumpkin in the olive oil and place on a lined baking tray. Roast vegetables at 180°C for 45-60 minutes, until golden and softened.
- Scrape the contents of the roasting tray into a large saucepan. Add the ginger, turmeric, pepper and stock, bring to the boil then remove from the heat.
- Blend the soup with a stick blender until smooth then add the lentils, cover and simmer for 20 minutes, until lentils have softened and the soup has thickened.
Soup will keep in the fridge for a few days.
Recipe is also suitable to freeze – fantastic for a quick mid-week meal from the freezer!