Spicy Pumpkin & Coconut Lentil Soup

Preheat oven to 180°C and line a baking tray with baking paper.

Dice pumpkin into 1cm cubes and toss in one tablespoon coconut oil. Season with salt and pepper and spread evenly onto the tray. Bake pumpkin for 20-25 minutes, until tender when pricked with a fork.

While the pumpkin is cooking, heat a large saucepan over medium heat using remaining oil and cook onion, garlic, curry powder and turmeric for two minutes, until the onion is soft. Add the crushed tomatoes and cook for a further two minutes.

Add coconut milk, stock and lentils all at once and bring to a simmer for 25 minutes or until the lentils are cooked through.

Turn off the heat and stir through the spinach.

Serve into bowl and top with coriander and coconut flakes.

Energy 1757kj Calories 418cal Protein 14g Fibre 11g Fat 22g Saturated Fat 7g Carbs 48g Sugar