Slow-Cooked Pumpkin & Lentil Soup

Ingredients

• ½ tsp ground cumin
• ½ tsp ground turmeric
• Pinch chilli flakes
• 2 tbsp olive oil
• 500g carrots, diced
• 500g pumpkin, diced
• ¾ cup red lentils
• 1L vegetable stock
• ½ cup coconut milk
• 1 onion, finely chop
• 3 cloves garlic, minced
• Pinch sea salt & pepper

Method

• Sauté onion and garlic in a frying pan with some olive oil over medium heat.
• Add carrots, lentils and pumpkin and toss.
• Add coconut milk and spices and combine.
• Pour into your slow cooker and add the rest of the ingredients. Cook on high for 3 hours.
• Whiz your soup with a stick blender until you have a smooth consistency.
• Delicious topped with a spoonful of pesto and seeds, or some Greek yoghurt and fresh herbs. Or top with some quinoa for an extra protein and fibre boost.
• Serve with crusty bread.