Pumpkin and vegetable soup

Ingredients

1 large onion                                            1 potato                                              1 can of coconut milk
5 cloves of minced garlic                       1 carrot                                              ½ tsp cumin
1 tsp minced ginger                                1 stick of celery                                ½ tsp paprika
¼ pumpkin, cubed                                100g lentils                                       ½ tsp turmeric
1 small sized kumara, cubed                2 cups of vegetable stock               Salt and pepper

Instructions
1 – Preheat the oven. Peel and dice the pumpkin, kumara, and
potatoes. Toss them in a bowl with salt, pepper, and oil until
coated. Roast in the oven until softened for 30 minutes.

2 – While the vegetables are roasting, heat some oil in a large pot
over medium heat. Sweat the onions until transparent.

3 – Add chopped celery and carrots to the pot and cook for about
10 minutes until softened. Stir in minced garlic and ginger,
cooking for another 5 minutes until fragrant. Season with
cumin, paprika, and turmeric powder to taste.

4 – Add the roasted vegetables and lentils to the pot, stirring well to
coat in the spices.

5 – Pour in enough stock and water to cover the vegetables. Bring
to a boil, then reduce heat and simmer until all flavors are well
incorporated. Stir occasionally to ensure the lentils don’t stick.

6 – Once the vegetables and lentils are fully cooked, use a stick
blender to puree the soup until smooth and thick. Add coconut
milk and continue blending until well combined. Adjust the
consistency with more water or stock if needed.

7 – Taste the soup and adjust seasoning as necessary. Serve hot
with warm bread and enjoy with a cup of tea of coffee.