Ingredients:

1 tblspn coconut oil

1 onion, chopped

1 stalk celery, chopped

1 carrot, chopped

2 heaped tblspns red curry paste

4 cups chicken or veggie stock

½ cup red lentils

1 potato, chopped

700 grams pumpkin, chopped

300gm coconut cream

Method:

Warm the oil in a large saucepan over medium heat, adding the onion, celery & carrot cooking until softened. Add the curry paste, stirring until fragrant then add the stock, potato, lentils and pumpkin. Bring to the boil, then reduce to simmer for 10 minutes. Stir in the coconut cream then blend thoroughly and serve.