Roast pumpkin and lentil soup

Preheat the oven to 180° C

Place the pumpkin on a tray and drizzle with 1 tbspn of olive oil and season with salt and pepper and roast for 20-30mins.

Heat a medium sized saucepan over a medium heat and add a splash of olive oil (approx. 1 tablespoon) and add the onion, leek, celery and carrots and cook for five minutes stirring often until the veg start to soften.

Add the garlic and harissa and cook for 2-3 minutes until fragrant. Add enough stock to cover the veg and bring to the boil.

Put the lentils in a sieve and rinse under cold water until the water runs clear then add to the soup. Reduce the heat and simmer for 15-20 minutes, until the lentils are tender.

Depending if you like your soup chunky or smooth either blend the whole lot or I love blending half of it and then mixing it through the chunky half.

Note: Harissa is a spicy chilli paste. If you can't find it in your supermarket use 1 heaped teaspoon of chilli paste and an extra clove of garlic instead.