Turmeric Pumpkin Soup with Coconut and Lime

250g | 1 large brown onion, peeled and roughly chopped

2 tbls | 40 ml coconut oil

3 garlic cloves, peeled and roughly chopped

15g | 3 cm piece of fresh turmeric root, thinly sliced

20g | thumb size piece of root ginger, thinly slices

70g | half bunch fresh coriander (cilantro), roots and stems washed well and roughly chopped, leaves reserved for garnishing.

1 tsp chilli flakes (+ more to taste)

1kg pumpkin, peeled and deseeded and cut into 2cm chunks

185g | 1 cup split red lentils, washed

1L | 4 cups good tasting vegetable stock

250ml | 1 cup full fat coconut cream (+ more to serve)

2 tbls | 40 ml of fresh lime juice (half a lime, + more to serve)

1 tsp sea salt (+ more to taste)

Coconut cream, fresh lime, thinly sliced spring onion and fresh coriander (cilantro) leaves to serve.

Directions at homespuncapers.com

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