Rustic Carrot, Pumpkin & Lentil Soup - cooking recipe

Ingredients

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

Preparation

Peel and deseed the pumpkin, chop into medium sized pieces.
Heat a pan and add the olive oil. Saute onions until translucent.
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.
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.
Can be blended if preferred or leave chucky. Serve with gluten free bread.