Slow Cooker Pumpkin and Red Lentil Soup

Ingredients

• 1.2 kilogram butternut pumpkin, peeled and cubed
• 1 cup red lentils, rinsed
• 1 piece brown onion, diced
• 2 piece carrot, sliced
• 3 clove garlic, crushed
• 2 teaspoon ground cumin
• 1 teaspoon mild curry powder
• 1.5 litre vegetable stock
• 270 millilitre coconut milk
• 1 teaspoon salt

Instructions

1. 1Place the pumpkin, lentils, onion, carrot, garlic, cumin and curry powder in the slow cooker bowl.
2. 2Pour in the stock and stir once.
3. 3Put the lid on and cook on LOW for 6 hours until the pumpkin is very soft.
4. 4Blend the soup until smooth with a stick blender.
5. 5Stir in the coconut milk and salt, then taste and adjust the seasoning.
6. 6Cool, then freeze in single-serve containers for up to 3 months. Reheat from frozen in the microwave, stirring every 2 minutes, until steaming.