Pumpkin Soup

1. Peel and roughly chop the pumpkin and sweet potato, and dice about the same size as the (unpeeled) potatoes. Peel and cut the apple into smaller pieces.

2. Heat oil in a large pot. Cook onions for 2-3 minutes, until softened.

3. Add the vegetables, stock cubes and dried lentils and 1 L water.

4. Cook on a medium heat with the lid on for 10-15 minutes, until lentils and vegetables are soft. Add apples and cook for another 5 minutes.

5. Use a stick blender to blend till smooth. Add more water if you like a thinner soup.

6. Serve with a spoonful of yoghurt and grainy toast.

Tip: For a sweeter soup with more depth of flavour, roast the vegetables first.

Looking to add some extra flavour to your pumpkin soup?

Check out the French Flavours, Thai Style or Indian Spiced recipes. 

Freezing instructions: Freeze in individual portions for up to 3 months. If making specifically to freeze, only use 2 cups of water to make a more concentrated soup and save space in the freezer. Then add an extra ½ cup water to each serving when reheating.