Pumpkin And Lentil Soup - cooking recipe

Ingredients

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

Preparation

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