Red Lentil & Pumpkin Soup

Inspired by Cookalmostanything, this soup is a must at least once a year, any time in pumpkin season.

1kg of Pumpkin, skinned and de-seeded, cut into small chunks

150g red lentils, rinsed and drained and any odd lentils picked out

1 red onion, sliced finely

2 cloves garlic, sliced finely

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

3 cups boiling water or light chicken stock

1 can of chopped tomatoes

Chile (ancho) or Peperoncini

salt and freshly ground pepper, to taste

plain yoghurt, to serve

Add a little oil to a pot and over a medium heat sauté the onion and garlic until softened. Sprinkle in the ground turmeric, ground coriander and ground cumin - cook, stirring constantly for a few minutes.

Add the pumpkin pieces, the chile cut in small pieces, red lentils and boiling water (or stock). Bring to the boil then reduce heat and allow to simmer for 30 minutes or until the pumpkin and lentils are soft. Put it aside to cool slightly before blending until smooth.

Add salt and pepper to taste