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Rustic Carrot, Pumpkin & Lentil Soup

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“I found this recipe on another website, but can't remember where. It makes a delicious winter / autumn hearty soup. Gluten Free as well. Suitable for freezing.”
READY IN:
1hr 40mins
SERVES:
8
YIELD:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and deseed the pumpkin, chop into medium sized pieces.
  2. Heat a pan and add the olive oil. Saute onions until translucent.
  3. Add the ginger, garlic, carrot and celery. Saute for a minute or two until the aromas of the garlic and ginger are wafting beneath your nose.
  4. Add the lentils, pumpkin and stock to cover and simmer for approximately 1 - 1 1/2 hours or until the soup is a thick consistency and the vegetables are soft. Season to taste.
  5. Can be blended if preferred or leave chucky. Serve with gluten free bread.

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