Spicy lentil soup with pumpkin
October can be cold too and this soup is a good way to warm up and also to use up the pumpkin!
Serve it with your homemade chutney made in September.
![Spicy lentil soup with pumpkin Spicy lentil soup with pumpkin](https://ik.imagekit.io/jtjmn62k9te/shfs/content/image/recipes/pumpkin_soup.jpg)
Preparation
Put all the cut and chopped vegetables into boiling water and simmer uncovered for around 30 minutes. Stir in the spices and sugar and simmer for a further 15 minutes (or until the lentils are soft).
To make the Tarka (not the otter!)
Heat the vegetable oil into a frying pan and fry the onion with the seeds until the onion has softened. Stir in with the vegetable/lentil dish.
You can add around 1tbsp of Engevita per portion to make it even more nutritious. Engevita is rich in B-vitamins.
Serve with brown rice or if you made the chutney from last’s newsletter, that will go particularly well with this dish.