Serves 4

½ cup red lentils

1kg Japanese pumpkin, cut in to chunks

1 onion, thinly sliced

1 tbsp ginger, grated

1 tbsp orange zest

4 cups vegetable stock

½ cup buttermilk (optional)

¼ cup coriander

Olive oil

Fry off the onions in a little olive oil for 5 min, until they begin to soften.

Rinse the lentils and add to the onions with the pumpkin, ginger, and orange zest. Add the stock and bring to the boil. Reduce heat and simmer for 30 minutes, until the pumpkin and lentils are cooked.

Remove from heat and blend in a food processor until smooth. Stir in buttermilk and chopped coriander then serve with some warm crusty bread.