INGREDIENTS:

• 600g of Pumpkin

• 5 cloves of Garlic

• 1 Leek

• 1 medium Brown onion

• 1 L of Vegetable stock

• 2 large Carrots

• 1 medium Zucchini

• 1.5 cups of split Red lentils

• pinch of salt and pepper

• about 2 tablespoons of Extra virgin olive oil

• 1 medium Sweet potato

  *optional*

• 1/2 a teaspoon of curry powder for some extra flavour

• 1 teaspoon of chilli flakes

METHOD:

1. Roughly chop all vegetables. remove skin from pumpkin, wash leek, mince garlic.

2. In a big saucepan or pot, add oil, then onion and leek and cook until translucent, then add garlic and cook for another minute minutes

3. Then add pumpkin, carrots, zucchini and cook for 2 minutes

4. Add the lentils, cook for another minute.

5. Add stock and let soup cook with a lid on, for another 25-30 minutes or until soft (stir occasionally)

6. Once soft add 1 cup of water

7. Let soup cool for 5 minutes

8. Using a stick blender, puree the soup until it has a smooth consistency

Top with some greek yogurt, pumpkin seeds and serve with your favourite bread and enjoy :)

Makes roughly 6 serves - Vegetarian, gluten free, vegan friendly (if serve without greek yogurt)