Serves 6–8
2 kg pumpkin peeled and diced
500 g carrots peeled and sliced
1 kg brown onions peeled and sliced
250 g red lentils
6 cloves garlic chopped or grated
Salt and pepper to taste
Vegetable stock
Oil for sweating off onions and garlic
Method
Sweat onion in oil until softened
Add garlic after onion is sufficiently softened and sweat until light browned
Add vegetable stock to deglaze pot
Add pumpkin and carrots
Bring to boil then lower heat to slow simmer
Stir occasionally to prevent ingredients from catching burning
Add lentils when the pumpkin and carrot are nearly cooked
Stir frequently as lentils will catch and burn very easily
Simmer until carrot is cooked and can be mashed with the back of spoon
Red lentils should have broken down by now
Soup is ready to puree
Puree with stick blender, blender, food mouli or magi-mix
Take care when pureeing as it is best done when the soup is hot
Season to taste
For a nuttier and more pronounced flavour, pre-roast the veggies, deglaze pan and add lentils at same time as stock
