Pumpkin Lentil Soup

I love this soup in Autumn or Winter. Super easy and an opportunity to use a whole pumpkin - so your not wondering what to do with the rest that’s left languishing in the fridge. You can freeze any leftovers for a later lunch!

RECIPE

Serves 4 DF GF

Ingredients

• 3 tablespoons extra virgin olive oil

• 2x purple onion, chopped

• one whole smallish pumpkin chopped into pieces

• 4 celery stalks chopped

• 2 cans of lentils

• 2 cups of spinach

• 1 tbsp curry powder

• 1 tsp cinnamon

• 1 teaspoons salt

• 1 L stock

• couple of handfuls of fresh herbs eg parsley and coriander

OPTIONAL

• 1 handful each parsley and coriander, chopped (optional)

Instructions

Sautee onions in the instant pot for a 3 minutes until golden, add the curry powder and cinnamon and fry for one more minute. Add everything else set for 12 minutes. Blend with stick blender at the end.

Stir in a tablespoon of your choice of natural yoghurt.