Slow-cooker pumpkin soup recipe | Good Food

Ingredients

• 2 tbsp rapeseed oil
• 3 onions (480g), chopped
• 30g ginger peeled and chopped
• 3 large garlic cloves chopped
• 1½-2 tbsp medium curry powder
• 1 tsp ground coriander
• ½ tsp crushed dried chillies (optional)
• 1kg pumpkin or butternut squash (flesh only), cut into cubes
• 1 tbsp vegetable bouillon powder (ensure vegan, if needed)
• 400g can coconut milk
• 180g dried red lentils
• 15g coriander chopped