Pumpkin, Red Lentil & Chilli Soup

Ingredients (serves 6):

1kg jap or kent pumpkin
150g dried red lentils
1 litre chicken stock
200ml reduced fat coconut milk
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli flakes

Method:

• Remove skin and seeds from pumpkin and chop into large pieces.
• Place into a large saucepan along with lentils, cover with chicken stock and boil until pumpkin is very soft and lentils well cooked.
• Add coconut milk and spices.
• Blend with a stick blender.
• Serve topped with natural yoghurt, pumpkin seeds and fresh coriander leaves