The colour of taste

The colour of taste
Originally uploaded by Annmaxine

Pumpkin and Red Lentil Soup from "The Really Useful Ultimate Student Vegetarian Cook Book" by Helen Aitken

1/2 tbsp olive oil
1/2 long red chilli, seeded & chopped
1/2 onion finely chopped
250g butternut pumpkin
175g orange sweet potato chopped
750m vegetable stock
60g red lentils
1/2 tbsp tahini
red chilli extra to garnish.

Heat the oil in a large saucepan over medium heat, add the chilli and onion and cook for 2-3 minutes or until the onion is soft. Reduce the heat to low, add the pumpkin and sweet potato and cook, covered, for 8 minutes stirring occasionally.

Increase the heat to high add the stock and bring to the boil. Reduce the heat to low, and simmer, covered, for 10 minutes. Add the red lentils and cook, covered, for 7 minutes, or until tender.

Process the soup in batches in a blender or food processor, add the tahini and blend until smooth. Return to the saucepan and gently heat until warmed through. Garnish with chilli.

Note: I'm not a big fan of tahini so I don't use as much. I also season with a pinch of maldon salt and a grind of pepper...if it needs a little more flavour, a pinch of curry powder is nice.

Enjoy!