Pumpkin and Lentil Soup

Serves: 4-6

Preparation time: 10 minutes

Cooking time: 30 minutes

Storage: fridge – 3-5 days

Freezer friendly

Pumpkin and Lentil Soup

Ingredients

½ kent pumpkin, roughly chopped (skin removed)

Water

1 ½ cups red split lentils, rinsed thoroughly

2 vegetable stock cubes

Salt and pepper

Directions

1. Add pumpkin to a large saucepan and add enough water to just cover the pumpkin. Cover and bring to the boil
2. Add lentils, stock cubes, salt and pepper, cover and continue to boil for 10 minutes or until pumpkin is soft and lentils are cooked
3. Reduce heat and remove lid and roughly mash the pumpkin
4. Allow to simmer for 5 minutes then remove from heat
5. Serve into bowls with fresh sourdough and top with a crack of salt and pepper.