Preparation:
Fry onion, garlic and ginger and spices (and bacon) in oil, until onion
is soft. Add pumpkin and lentils
and cover with water. Simmer for 20 minutes, checking water level
occasionally, the soup should end
up quite thick. Mash mixture with a potato masher. Add tomato paste and
simmer for another five
minutes. Serve topped with yoghurt and black pepper and lots of thick
whole grain buttered toast for
dipping. |