A winter staple for lunches or a quick, simple dinner. High in protein from the red lentils and pumpkin seeds.

Serves 6 - 8

2 tbsp coconut oil
1 onion, chopped roughly
2 garlic cloves, minced
600g peeled, chopped pumpkin
2 carrots, chopped
1 leek, chopped
1/2 tsp chilli flakes
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander seeds
1 cup red lentils, rinsed and soaked overnight
3 cups bone broth
2 cups water
1/2 cup coconut milk
1 tbsp pumpkin seeds

Heat oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes until soft. Add garlic, vegetables, spices and lentils then toss to coat. Add bone broth and water and bring to boil. Reduce heat and cook for 25 minutes. Cool slightly. Using a stick blender, whiz until smooth. Return pot to heat and stir in coconut milk, then season. Serve with pumpkin seeds and fresh coriander.