Spicy pumpkin & lentil soup

Note: In the Majura Kitchen one class bakes the vegetables for the next class.

Season: Autumn/Winter

Type: Soups

Difficulty: Easy

Serves: 6 at home or 30 tastes in the classroom

Fresh from the garden: pumpkin, tomatoes, garlic, carrots

Recipe source: Adapted from Bill Granger’s Bill’s Basics

• metric measuring spoons and cups
• chopping boards & non-slip mats
• small frying pan
• mortar & pestle
• 1 medium knife
• potato masher
• casserole dish
• peeler
• scales
• wooden spoon
• serving bowls

• 1.5 kg pumpkin
• 750 g tomatoes
• 6 garlic gloves
• 1 small carrot
• 60 ml extra-virgin olive oil
• ½ teaspoon dried chilli flakes
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon paprika
• 1.25 l vegetable or chicken stock
• 180 g red lentils
• sea salt
• freshly ground black pepper

To serve

• yoghurt
• sumac

• Set out your ingredients.
• Preheat the oven to 180^oC.
• Dry-fry the cumin and coriander, one at a time, over medium-high heat until aromatic, then add to the mortar. Grind with the pestle to a fine powder.
• Peel the pumpkin and cut into 3 cm cubes.
• Peel the garlic.
• Peel and chop the carrot.
• Quarter the tomatoes.
• Put the pumpkin, tomatoes, garlic and carrot in a large casserole dish, drizzle with olive oil and sprinkle with the spices. Season with salt and pepper.
• Cover the dish and bake for 1½ hours or until the vegetables are soft.
• Roughly mash the vegetables with a potato masher and stir in the stock. Put the casserole dish on the stove over medium heat and bring to the boil.
• Add the lentils and reduce the heat to low and simmer for 15 – 20 minutes until the lentils are tender.
• Ladle into bowls and serve with a dollop of yoghurt and a sprinkle of sumac.