Rustic Carrot, Pumpkin & Lentil Soup

1. 1

   Peel and deseed the pumpkin, chop into medium sized pieces.

2. 2

   Heat a pan and add the olive oil. Saute onions until translucent.

3. 3

   Add the ginger, garlic, carrot and celery. Saute for a minute or two until the aromas of the garlic and ginger are wafting beneath your nose.

4. 4

   Add the lentils, pumpkin and stock to cover and simmer for approximately 1 - 1 1/2 hours or until the soup is a thick consistency and the vegetables are soft. Season to taste.

5. 5

   Can be blended if preferred or leave chucky. Serve with gluten free bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.