Pumpkin & Ginger Soup

Serves: 4

Ingredients

• 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 and mint

• Extra virgin olive oil

• 1 litre organic vegetable stock

• 125ml coconut milk, plus extra to serve

• 100g dried red lentils

• 1⁄2 tbsp chilli powder

• 1 lime

Method

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

2. Add the stock, coconut milk, lentils and chilli powder. Season, then bring to the boil and simmer for 30-40 minutes, until the pumpkin has softened.

3. Blitz in a food processor, then serve with the fresh herbs, lime juice and a splash of coconut milk.