Skin-loving pumpkin & red lentil soup recipe

Boost immunity and nourish skin from within with Lisa’s warming, antioxidant-rich pumpkin and red lentil soup recipe.

“Pumpkin is a great source of Beta Carotene, an anti-oxidant that enhances the immune system, while red lentils are a good source of protein, fibre and iron,” says Lisa Armitage. “For an extra-warming twist, my pumpkin and red lentil soup recipe includes turmeric, a potent anti-oxidant and healer, and coconut oil – both staples of my kitchen! – to maintain optimal cholesterol levels. This delicious autumn soup freezes well and is fantastic in a flask for lunch on-the-go.”

Makes: 4 servings

Ingredients

§  1 small pumpkin or squash

§  1 small onion

§  1 small carrot

§  1 small cup red lentils

§  Pinch sea salt, pinch white pepper.

§  ¼ tsp turmeric

§  ¼ tsp allspice

§  1pint chicken or veggie stock (water is also fine)

§  1 tbsp coconut oil

§  ½ tsp finely chopped fresh or dried chilli

§  Crème Fraiche to garnish

Method

Peel the pumpkin, de-seed and roughly chop along with the onion and carrots, and sauté in the coconut oil till slightly softened. Add boiling stock or water, the lentils, turmeric and allspice, and bring to the boil. Pop a lid on and simmer for ½ an hour or until all the veg is cooked. Blend to a smooth consistency and serve with a dollop of Crème Fraiche and a tiny sprinkle of finely chopped chilli.