Rustic Carrot, Pumpkin & Lentil Soup

• 1 onion, chopped
• 1 cup red lentil, rinsed
• 1/2 pumpkin, butter cup
• 4 carrots, sliced thinly
• 1 celery rib, chopped
• 1 teaspoon ginger
• 1 teaspoon garlic, minced
• 1 1/2 liters vegetable stock, gluten free
• salt and pepper, to taste

1. Peel and deseed the pumpkin, chop into medium sized pieces.
2. Heat a pan and add the olive oil. Saute onions until translucent.
3. Add the ginger, garlic, carrot and celery. Saute for a minute or two until the aromas of the garlic and ginger are wafting beneath your nose.
4. Add the lentils, pumpkin and stock to cover and simmer for approximately 1 - 1 1/2 hours or until the soup is a thick consistency and the vegetables are soft. Season to taste.
5. Can be blended if preferred or leave chucky. Serve with gluten free bread.

onion, red lentil, pumpkin, carrots, celery, ginger, garlic, vegetable stock, salt

Taken from www.food.com/recipe/rustic-carrot-pumpkin-lentil-soup-460643 (may not work)