Perfect for those cold wintery nights ahead!
3 cups reduced-salt vegetable stock
2 onions, finely chopped
3 cups pumpkin chopped
2 cloves garlic, crushed
2 teaspoons corriander seeds
2 teaspoons cumin
1 teaspoon chilli
1/2 kg carrots, peeled, chopped
2 stalks celery, finely chopped
400g cooked lentils
Fresh parsley and almonds, to serve
Wholegrain bread to serve
1) Add 1/4 cup stock to a large saucepan. Cook garlic and onions, until soft.
2) Add cumin, corriander, chilli, pumpkin, carrots and celery and a little more stock, if needed. Cook 10-15 minutes.
3) Add remaining stock, lentils and 2 cups water. Bring to the boil and simmer 15-20 minutes until soft.
4) Place soup in a blender and blend until smooth yet slightly chunky. Place soup into bowls. Top with almonds and parsley. Serve with wholegrain bread.