Pumpkin And Lentil Soup

• 2 tablespoons sunflower oil
• 1 medium onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 lb pumpkin, cubed
• 1 medium potato, peeled and cubed
• 1/3 lb red lentil, washed
• 4 3/4 cups vegetable stock
• crouton, to garnish
• chopped parsley or cilantro, to garnish

1. In a large heavy based soup pot, heat the oil and fry the onions till soft over a low-medium heat.
2. Stir in the spices and fry for another 1-2 minutes.
3. Add the pumpkin, potato, lentils and stock.
4. Bring to the boil, cover and simmer for half an hour. Stirr occasionally.
5. Puree the soup using a handheld blender or food processor.
6. Re-heat if necessary and serve garnished with croutons and chopped parsley or cilantro.

sunflower oil, onion, ground cumin, ground coriander, pumpkin, potato, red lentil, vegetable stock, parsley

Taken from www.food.com/recipe/pumpkin-and-lentil-soup-258238 (may not work)