Roast pumpkin and lentil soup

Method

1. Pre-heat oven to 225°C
2. Spread the pumpkin out on a roasting tray and mix through 1 Tbsp oil to coat
3. Cook for approximately 25 minutes or until browned and cooked through, then remove from oven
4. Heat a large saucepan over a medium heat with the remaining oil and add the onion and cook until soft and lightly browned
5. Add garlic, ginger and curry powder and cook for a further minute, stirring constantly
6. Add lentils and water
7. Simmer gently for approximately 30 minutes or until the lentils are soft
8. Add pumpkin and bring to a simmer then remove from the heat
9. Puree until smooth
10. Garnish with yoghurt and coriander.