Hearty pumpkin soup
There are thousands of vegan soup recipes but this one is delicious for a weekend lunch. Serves 4.
Fry 1 onion (peeled and chopped) in a little olive oil, with one de-seeded red chilli (chopped) for 2-3 minutes. Add 1lb pumpkin or squash (peeled and chopped) and 350g potato or sweet potato (peeled and chopped). Reduce the heat, cover and cook for 5 minutes. Add 1.5 litres of stock, bring to the boil and allow to simmer covered, for 10 minutes. Add 125g red lentils and bring back to the boil. Simmer covered for another 8-10 minutes. Allow to cool and blend. Reheat and serve with crusty bread.