Pumpkin and Coconut Soup

Peal & cube the pumpkin, fry it with olive oil in large pot for 5min. Grate the ginger and add it with the pumpkin, fry for 1-2mins. Add coconut milk, lentils, 2dl water, veggie cube and turmeric.

Cook until the lentils and pumpkin are soft, approx 10 minutes. Whilst the dish is boiling chop the coriander and place in a serving boal to be used as a garnish and flavor buster.

Blend the soup. Add Himalayan salt to flavour.