Curried pumpkin soup
	Serves 6 + glutenfree + vegan Pumpkin or squash lends itself to a bit of spicing up. The recipe has a little bit of an Indian influence and if you find the spicing too heavy use just lighter, more aromatic spices instead.		roast tomato and basil broccoli and stilton carrot and sweet potato curried pumpkin roast red pepper thai coconut and lime aubergine and cumin leek and herb spinach and mushroom

	50ml vegetable oil 1 small onion 2 leeks 1 carrot 2 stix of celery 2 red chillies 1 red pepper 2 cloves of garlic 2cm fresh ginger (grated) 1kg diced pumpkin 2 tsp curry powder 2 litres veg stock 60g red split lentils salt and pepper Fresh coriander.	First soak the lentils in water for about 2 hours. Heat the oil in a large pan and add the chopped onion, leeks, carrot, celery, chillies, red pepper, garlic and ginger. Fry until the vegetables are soft and well browned. Add the diced pumpkin and sweat in the mixture for about ten minutes turning regularly. Add the curry powder and cook out for 1 minute. Add the stock and lentils and simmer up for at least 1 hour or until the lentils are soft. Season with the salt and pepper and whizz up in a jug blender. Reheat to serve and finish with some chopped fresh coriander.
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