Pumpkin & Ginger Soup

Tasty and seasonal this Pumpkin & Ginger Soup is easy to make, nourishing and a perfect winter warmer!

Ingredients

serves 4

1 kg pumpkin or butternut squash, peeled and chopped

2 shallots, peeled and chopped

50g fresh ginger, peeled and grated

A few sprigs of fresh herbs, such as chives, mint

Extra virgin olive oil

1 litre organic vegetable stock

125ml coconut milk, plus extra to serve

100g dried red lentils

½ tbsp chilli powder

1 lime

Method

1. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.

2. Add the stock, coconut milk, lentils and chilli powder.

3. Season, then bring to the boil and simmer for 30-40 minutes, until the pumpkin has softened.

4. Blitz in a food processor

5. Serve with the fresh herbs, lime juice and a splash of coconut milk.