Half an hour to 10 mins before starting:
Place about six dried porcini mushrooms in a mug of boiling water and place to the side.
Now place a handful of lentils in another mug of boiling water and place that to the side.
Into a large saucepan place
- some cut up pumpkin (about 1/2 a pumpkin)
- half an onion – cut into 4 pieces
- 3 whole cloves of garlic
- some chopped ginger
- half a porcini stock cube.
Cover all with water and add salt and pepper.
Cook until pumpkin is nearly soft and then add the drained and rinsed lentils. Cook until lentils are soft. Cool the soup a little and blend. Serve with cream or yogurt and some chopped parsley or coriander.
