Gold Soup

• 1 liter vegetable stock
• 1 1/2 kg butternut pumpkin, weighed before preparing (can use pumpkin of choice such as jap or kent varieties)
• 500 g kumara (gold sweet potato)
• 350 g carrots
• 1 onion
• 3 tablespoons chopped parsley (optional)
• 1 1/4 cups red lentils, washed
• 3 cups water, may need to add a little extra
• 1/2 teaspoon crushed garlic (optional)
• 1/2 teaspoon pepper (optional)

1. Add the stock to a large cooking pot or boiler. Everything will be added to the pot as it is chopped/prepared.
2. Cut pumpkin and kumera into chunks, no bigger than 2 inches square, removing any skin and seeds. Add to the pot.
3. Peel and chop carrots and onion. Add to the pot.
4. Wash and drain the lentils. Add to the pot.
5. Add all remaining ingredients and some extra water if the veggies are not covered. You may need to add some more water or stock during the cooking- so just keep your eye on it. If there is not enough liquid the soup may stick to the bottom of your pot. (maybe not such a bad thing if you catch it in time. Once when I made this soup it had stuck to the bottom and tasted like it had roasted pumpkin in it).
6. Bring to the boil, Boil for approx 30 minutes, or until the largest veggie pieces are soft when poked with a knife. Stir occasionally to ensure the lentils do not burn onto the bottom of the pot.
7. Remove from heat and puree with either a stick blender used in the pot or by using a food processor. To make the soup thinner, just add some extra water or stock.
8. Serve with a little sour cream and maybe a sprinkle of freshly chopped parsley.

vegetable stock, butternut pumpkin, carrots, onion, parsley, red lentils, water, garlic, pepper

Taken from www.food.com/recipe/gold-soup-235536 (may not work)