Make use of that pumpkin at Halloween.

As it nears that time of year it seems appropriate to have something seasonal.

Pumpkin & Orange Soup (Crema de Calabaza con Naranja)

This tasty soup is perfect for lunch, served with your favourite bread (my favourite at the moment is “Pan de Pueblo” from Mercadona) or have as a starter with a dollop of crème fraîche and some toasted pumpkin seeds.

PREPARATION & COOKING TIME:

25-30 MINUTES

375g pumpkin, peeled and roughly chopped

150g carrot, peeled and roughly chopped

300g onion, roughly chopped

1.3 litres chicken stock (or vegetable stock for veggies)

100g red lentils

Salt and freshly ground pepper

Finely-grated rind and juice of 1 large orange

1. Put all the ingredients, except the orange, into a large saucepan and bring to the boil. Cover and simmer gently for 20-25 minutes or until all the vegetables are very tender.

2. Leave the soup to cool slightly before pureeing in a blender or food processor.

3. Stir in the grated orange rind and juice. Adjust seasoning to taste.

Enjoy