Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2                crown pumpkin (or other type) peeled and chopped
  1             medium  onion choppped
  1         Tablespoon  oil
  1           Teaspoon  Corriander (seeds or ground)
  1           Teaspoon  ground cumin
                        Cayenne pepper to taste (1/8 teaspoon)
  2             Cloves  garlic chopped
     1/2          Inch  fresh ginger chopped
  1                Cup  red lentils
  150            Grams  tomato puree
                        freshly ground black pepper
                        yoghurt or sour cream
                        Optional:
  3             Slices  bacon chopped

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.

Nutritional Information:

188 Calories (kcal); 14g Total Fat; (64% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 602mg Sodium