Pumpkin & Lentil Soup

Finely chop the onion.

Melt the butter in a pot and gently saute the onion until it is softened, about 5 minutes.

Add the chopped pumpkin and stir.

Add the cumin, paprika flakes and tomato paste and continue to stir and cook for another 5 minutes.

Wash the lentils well and add, along with the hot water or stock.

Simmer gently for 30 minutes or until the lentils and pumpkin are soft.

Add the salt and puree the soup with a stick blender or pass it through a sieve.

Reheat the soup and adjust the seasoning. 

Serve with a generous squeeze of lemon juice.