Heat the oven to 190C | 180C fan | gas 5.
In this recipe, it is best to roast the pumpkin first, to release its sweet flavour. Simply cut the pumpkin in half, scoop out the seeds (save for later, see below) then cut again into quarters. Lightly brush with olive oil, place on a baking tray and roast for approximately 30 – 40 minutes, until soft. Remove from the oven and cool.If using the leftover pulp from pumpkin carving, roast it on a baking sheet lined with tin foil and brush with a little olive oil to prevent sticking. 250 g pumpkin or a pumpkin/squash mix
Once cooled, remove the skin and use the flesh only in this recipe.
While the pumpkin is roasting, put a large pan on a medium heat, add the olive oil and soften the onion until translucent.
1 tbsp olive oil, 1 large onion
Add in the crushed garlic, cumin and turmeric and toss in the onion for a couple of minutes to help release the spice oils.
1 large cloves garlic, 2 tsp ground cumin, 1/2 tsp turmeric
Add the diced sweet potato, lentils, tomato, water, vegetable bouillon, salt and pepper to the pan and bring to the boil. Simmer until the vegetables are tender, about 15 minutes.
1 large sweet potato, 2 handfuls red lentils, 2 tbsp tomato puree, 900 ml water, 2 tbsp vegetable bouillon, Salt and pepper
Add in the cooked roasted pumpkin flesh and blend the soup with a hand-held blender or liquidiser, until smooth.