Halloween Pumpkin Soup

1 potato
3 carrots
1 red kuri squash (small pumpkin)
Salt
Bay leaves
Olive oil
100g red lentils
2 litres of water
Sage
Thumb sized piece of ginger
Toasted almond flakes and and chili flakes to garnish

INSTRUCTIONS

• Chop your veg into similar sized chunks so they cook at the same speed.
• Add 2 tablespoons of oil to your pot and add your veg, also add 2 teaspoons of salt and 2 bay leaves.
• Let them sweat for 7- 8 minutes then add 100g of red lentils and 2 litres of water.
• Let this boil for 20 minutes and add 1 grated thumb sized piece of ginger and a few chopped sage leaves.
• Cook for another few minutes and then it’s ready to blend.
• Add some toasted flaked almonds and chili flakes to the top to give it a real kick!