Pumpkin, kumara and lentil soup topped with garlicky olive oil lentils | Sanitarium Health Food Comp

Ingredients

• 3 tbsp extra virgin olive oil
• 1 brown onion, finely chopped
• 2 tsp smokey paprika
• 1 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• Freshly cracked black pepper
• 2 medium-sized kumara, peeled and roughly chopped
• ¼ Japanese pumpkin or ½ butternut pumpkin, seeds and skin removed and roughly chopped
• 750ml water
• 7 fresh cloves garlic, roughly chopped
• 1 x 270ml can low-fat coconut milk, keep a few teaspoons aside for garnishing
• ½ tsp sea salt
• 2 x 400g cans lentils, rinsed and drained
• 1 garlic clove, crushed for the garlicky olive oil lentils garnishing (optional)