Rich with roasted vegetables and spiced with warming aromats, this soup will be one of your new lunchtime go-tos. Crunchy, omega-3 pumpkin seeds provide texture whilst the roasted gourd (pumpkin) adds an indulgent creaminess without the need for dairy.

Ingredients – Serves 6

• 435g Carrot cut into 2cm rounds
• 2 tbsp olive oil
• 2 inch ginger grated
• 1.5 tsp red chilli flakes
• 1.5 tsp cinnamon (ground)
• 150g Squash 2cm cubed
• 660g celeriac, 2 cm cubed
• 90g red lentils
• 1 leek / 45g spring onion sliced green parts only
• 1.7 ltr vegetable stock
• 120g pumpkin seeds toasted

Method

• Gather your ingredients and preheat the oven to 200°C/180°C fan/gas 6.
• Toss the carrots and pumpkin into a baking tray. Add half of the olive oil, season with salt and black pepper and roast for 20 minutes.
• Meanwhile, heat a large pot over a medium-high heat and add the remaining olive oil. Add the ginger, spring onions, chilli flakes and cinnamon, then fry for 30 seconds, until fragrant. Then add the lentils.
• Add the roasted vegetables and stock to the pot, bring to the boil and simmer for 5 minutes.
• Then blend with a hand blender until smooth. Taste and adjust seasoning with salt and pepper.
• Divide the soup into serving bowls, drizzle with a little olive oil and garnish with the pumpkin seeds. Sprinkle over more chilli flakes if you like it spicy!