Roasted Pumpkin, Pepper & Lentil Soup With Ross & Ross BBQ Oil

ROASTED PUMPKIN, PEPPER & LENTIL SOUP

INGREDIENTS:

• 500g pumpkin or squash, de-seeded and • 1 stick celery, chopped chopped • 800ml vegetable stock • 2 red peppers, de-seeded and chopped • 1 400ml tin coconut milk • Ross & Ross BBQ oil • One cup red lentils • 1 tsp paprika or Ross & Ross seasoning • Large handful fresh coriander dust of choice (optional) (optional) • Two red onions, peeled and chopped • Salt and pepper, to taste • 3 cloves garlic, minced • Two carrots, chopped METHOD:

1. Preheat oven to 200C, then line a baking tray. Arrange the pumpkin and pepper on the trays, the n drizzle in BBQ oil. Season with salt and pepper and seasoning of choice. Roast for 15-25 minutes, or until the squash is starting to brown. Remove from the oven, then set aside.

2. Heat some oil in a large pan. Fry the onion for a few minutes, then add in the garlic and continue to cook, stirring often, until the garlic begins to turn golden. Add in the celery and carrots and cook for a further minute.

3. Pour in the stock and coconut milk, along with the red lentils, then cook until the lentils are beginning to soften (around 20-30 minutes. Add in the squash and red pepper and cook for a further few minutes.

4. Place in the blender, along with the coriander if using, and blitz smooth. Season to taste, adding more water if needed, and heat through again. Serve topped with yoghurt or cream, fresh coriander, pomegranate and pumpkin seeds and crusty bread.

Further recipes available at www.rossandrossfood.co.uk