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Butternut Soup with Sticky Toasted Seeds

  • 1 tbsp coconut or olive oil
  • 2 onions
  • 2-3 celery stalks
  • 1 small hot red chilli finely sliced or some chilli flakes
  • 2 cloves garlic finely chopped
  • About 1 kg butternut pumpkin
  • 1 heaped tsp garam masala
  • 1 tin tomatoes
  • 150 g dried red lentils
  • 1 litre water
  • Salt and pepper to taste

Fry the onions, celery and chilli in a pan with the oil until softened adding in the garlic towards the end of the cooking time. Add in the coarsely chopped pumpkin along with the rest of the ingredients and bring to the boil. Cover and simmer for 25 minutes and then use a stick blender or food processor to bring it to the desired consistency. Garnish with sticky toasted seeds and a swirl of sour cream.

For the Stick Toasted Seeds preheat the oven to 160C (or you could use a pan or air fryer, but watch them closely so they don’t burn)

  • 100 g pumpkin seeds
  • 60 g sunflower seeds
  • 40 g sesame seeds
  • 2 tsp each of tamari or soy sauce, maple syrup, lemon juice

Mix together and spread out on a greased baking tray or roasting dish for cook until golden.