Pumpkin Lentil Soup

Heat the olive oil in a large pot over medium heat. Add the diced onion and carrots to the pot. Cook, stirring occasionally, for 6-8 minutes, or until the vegetables are softened.
2 tablespoons olive oil
1 large onion
2 medium carrots
Next, stir in the garlic and ginger, and cook for another minute until fragrant.
4 garlic cloves
2 tablespoons fresh ginger
Stir in the cumin, coriander, paprika, and cinnamon. Stir well to coat the vegetables, and let the spices cook for another minute.
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon sweet paprika
¼ teaspoon ground cinnamon
Add the dry lentils, pumpkin puree and vegetable stock and stir to combine everything evenly.
1 cup green lentils
2 cups pumpkin puree
4 cups vegetable stock
Next, pour in the coconut milk (reserve a splash for garnishing if you like) and stir well. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the lentils are tender.
1 can (14 fl oz / 400 ml) coconut milk
Season with salt and black pepper to taste. Ladle the soup into bowls and garnish with fresh coriander, the reserved coconut milk, and a sprinkle of toasted pumpkin seeds, if you like.
Salt and freshly ground black pepper to taste
Fresh coriander
Toasted pumpkin seeds