- Stephen Hodgkinson
Winter is time for soup

Now winter is in full force it's time for a low energy lunch that warms from the inside out. I can't take credit for the stock photo used here but the recipe is one I came up with for the Leukaemia Foundation's Cooking for Chemo day I presented at recently. It's got plenty of tumeric for its anti-inflammatory properties and lots of red split lentils for fibre (they also help to thicken the soup too), perfect for those undergoing chemotherapy. The other good news is that it tastes great and perfect to put in the thermos for a busy day at work. If you like a bit of spice you add some chilli too.
Spiced pumpkin and carrot soup
Serves 4
Ingredients
1 litre of chicken or vegetable stock
600g roughly chopped pumpkin
300g peeled and sliced carrots
1 sliced onion
3 cloves garlic
2 tsp turmeric
4 tsp cumin seeds
¼ cup red split lentils
olive oil
Method
Gently sauté the onion in some oil until it turns translucent, add the garlic and turmeric and cook for another 3 minutes
Add the pumpkin, carrot and stock and bring to the boil. Once boiling add the lentils and reduce the heat until simmering slowly
In another pan gently heat the cumin seeds until they become aromatic, set aside to cool
Once the vegetables and lentils are soft puree with a stick blender until smooth
To serve sprinkle with cumin seeds and a light drizzle of olive oil