1/2 crown pumpkin (or other type) peeled and chopped
1 onion choppped
1 tablespoon of oil
1 teaspoon Corriander (seeds or ground)
1 teaspoon ground cumin
Cayenne pepper to taste (1/8 teaspoon)
2 cloves garlic chopped
1/2 inch of fresh ginger chopped
1 cup red lentils
150 g tomato puree
freshly ground black pepper
yoghurt or sour cream

Optional:
3 slices bacon chopped

Fry onion, garlic and ginger and spices (and bacon) in oil,
until onion is soft. Add pumpkin and lentils and cover
with water. Simmer for 20 minutes, checking water level
occasionally, the soup should end up quite thick. Mash
mixture with a potato masher. Add tomato paste and simmer
for another five minutes. Serve topped with yoghurt and
black pepper and lots of thick whole grain buttered toast
for dipping.

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