Moroccan Pumpkin Soup

Step 1: Heat oil in a stockpot over a medium heat and add onion and garlic and cook, stirring occasionally, for about 3 minutes, or until soft and then add seasoning and cook, stirring, for 1 minutes, or until fragrant.

Step 2: Add pumpkin, carrots, lentils, stock and water and bring to the boil and then reduce to a simmer, covered, stirring occasionally, for about 15 to 20 minutes or until pumpkin is soft and then remove from heat and stand for 10 minutes to cool.

Step 3: Carefully blend hot soup, in batches, until smooth or use a stick blender in the pot.

Step 4: Return soup (if using a bench blender) to stockpot and stir over a medium to low heat until hot.

Step 5: Swirl through the yoghurt and serve with croutons.

Step 6: NOTES - Easy to freeze. After blending and seasoning, cool in fridge and then transfer to a freezer-safe container. Seal, label and date and freeze for up to two months and to thaw put in the fridge over night and transfer to a stockpot and stir over a medium to high heat. Swirl through the yoghurt and serve with croutons.