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Lentil pumpkin and coconut soup with kale chips

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Ingredients
  

  • 3 tbsp olive oil or ghee
  • 1 brown onion diced
  • 3 garlic cloves diced
  • 1 tbsp grated ginger
  • 1 tbsp grated turmeric 
  • 1 tsp fennel seeds
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1 tsp ground coriander 
  • 400 grams tomatoes roughly chopped ( or 1 can )
  • 1 cup dried lentils- I used black beluga
  • 1.5 litres bone broth
  • 400 grams pumpkin cut into 3cm pieces (roughly)
  • 1 cup coconut cream
  • 8-10 kale leaves
  • coriander and seeds to garnish (optional)
  • salt to taste

Instructions
 

  • In a large pot on medium heat saute onion, garlic, ginger and turmeric with oil or ghee for about 3 minutes. Add the fennel seeds, cumin, cinnamon, and ground coriander and continue to saute for about 5 minutes stirring regularly.
  • Add the diced tomatoes and cook for a further 5 minutes. Next add the lentils, pumpkin and bone broth. Turn the heat down to low and simmer with the lid on for about 45 minutes.
  • Add the coconut cream and cook for a further 15 minutes until the lentils and pumpkin are very soft. Using a stick blender or food processor, blend the soup until smooth and season to taste.
  • While the soup is simmering, pop the oven on to 150 degrees Celsius and lay the kale out on an oven tray. You can remove the stems if you like but I like the texture of them so I leave them in. Keep the leaves separate from each other so they don’t touch, and sprinkle with a little salt and bake for about 15 minutes. Make sure you check on them regularly to prevent the kale from burning.
  • Serve in desired portions for your whole family
    Garnish with kale chips, coriander and seeds if you please.
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