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Pumpkin Lentil Soup

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Prep Time 15 minutes
Cook Time 1 hour
Servings 7

Ingredients
  

  • 1 medium onion minced
  • 2 garlic cloves pressed
  • 1 inch piece ginger root grated
  • 2 Tbsp olive oil
  • 2 tsp ground coriander
  • 1 -2 tsp ground cumin adjust according to taste
  • 1 13 oz can coconut milk
  • 1 carton 32 oz vegetable stock
  • 3/4 cup lentils washed and drained
  • 1 sweet potato peeled and cut into chunks
  • 1 15 oz can pumpkin puree

Instructions
 

  • Make a thick paste by mashing ginger and garlic together using a pestle and mortar or a small bowl and the heel of a wooden spoon.*
  • Heat olive oil over medium heat in a large saucepan, add the onion and saute until transparent.
  • Add the garlic ginger paste and saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste.
  • Add the spices and saute for a minute more.
  • Stir in the milk, stock, lentils, sweet potato and pumpkin puree.
  • Simmer over medium - low heat for 40 - 50 minutes or until sweet potato is soft. Stir occasionally.

Notes

*If you don't have a mortar and pestal, just mince the garlic and ginger into small pieces.