Pumpkin and Red Split Lentil Soup

Ingredients:

• 2 cups red split lentils,
• 1/2 Jap pumpkin,
• 1 teaspoon celtic sea salt,
• pinch of cayenne pepper,
• teaspoon of coriander seeds,
• fennel seeds and cumin seeds,
• 1 tin coconut milk.

Boil lentils until soft, approx 20 minutes. Dice and steam pumpkin in a separate pot. In another pot sauté spices, salt and Tabasco in ghee or olive oil for 15 minutes. Add to this pot the pumpkin and the lentils and coconut milk.

If a smooth soup is desired blend half in a blender. You may also need to add some water to thin out a little. Serve with parsley on top and fresh garlic bread on the side, perfect for a cold winter night