~~Emily Bloom’s Pumpkin & Lentil Soup~~
1 1/2 tblsp of Coconut Oil
2 tblsp of fresh chopped ginger
1 tblsp ground tumeric
1 tblsp ground coriander
1 tblsp ground cumin
1 tblsp ground fenugreek seed
sprinkle of chilli flakes
3 bay leaves
1 cup of red lentils washed and rinsed
1/3 of jap pumpkin chopped into sml – medium pieces
1/4 of butternut pumpkin chopped into sml – medium pieces
1 litre of vegetable stock
a couple of handfuls of baby spinach or kale
On medium to high, heat the coconut oil in a large saucepan and when melted add the ginger and spices + chilli and heat until fragrant. Add the red lentils and pieces of pumpkin and immerse in the spices. Then add the vegetable stock and bay leaves and bring to the boil then simmer for 25 – 30 minute or until the pumpkin becomes soft almost mushy (the water should just cover the pumpkin) . Taste the soup throughout the simmering process and add more vege stock (powder) or spices if more taste is needed (and season with salt & pepper if desired). Take the soup off the stove and allow to cool for a couple of minutes then add the baby spinach or kale and mix through with a handheld mixer to form a thick soup consistency (remove the bay leaves). Serves 2-3. Option: replace the butternut pumpkin with sweet potato.