Spiced Lentil Soup with Pumpkin

Ingredients

1 onion, chopped

2 cloves garlic, crushed

2 tsp cumin

2 tsp garam masala

1 tsp coriander powder

1/2 tsp chilli powder

4 Tbsp salted butter

500g butternut pumpkin, 2cm chunks

2 carrots, chopped

2 C vegetable stock

4 Tbsp tomato paste  

400g brown lentils

Salt and pepper

1 C spinach leaves, roughly chopped

1 1/2 C fresh bread crumbs

1 sprig parsley, chopped

3 Tbsp salted butter, melted

Method

To make the crumbs:

Melt the butter in a non-stick frypan. Add the breadcrumbs and parsley, tossing until they are coated in butter. Place the pan over low heat and stir until the crumbs become crisp and golden. Alternatively, you can crisp the crumbs in the oven.

To make the soup:

Place a medium saucepan on to heat.  Add the butter, onion, garlic and spices and stir until the mixture is sizzling and fragrant. 

Add the pumpkin and carrot chunks, tomato paste and the vegetable stock, cover and bring to the boil. 

Reduce the heat and simmer for 30 minutes or until the vegetables are tender.

Stir in the lentils (and juice) and simmer another 10 mins. 

Check the seasoning and stir in the spinach. Ladle into bowls and sprinkle over the crispy crumbs.

Serve with bread to the side if desired.