Rustic Carrot, Pumpkin & Lentil Soup

I found this recipe on another website, but can't remember where. It makes a delicious winter / autumn hearty soup. Gluten Free as well. Suitable for freezing.

• Ready In: 1 hr 40 mins
• Serves: 8
• Yields: 8

Ingredients

• 1  onion, chopped
• 1  cup red lentil, rinsed
• 1⁄2 pumpkin, butter cup
• 4  carrots, sliced thinly
• 1  celery rib, chopped
• 1  teaspoon ginger
• 1  teaspoon garlic, minced
• 1 1⁄2 liters  vegetable stock, gluten free
•  salt and pepper, to taste

Directions

1. Peel and deseed the pumpkin, chop into medium sized pieces.
2. Heat a pan and add the olive oil. Saute onions until translucent.
3. Add the ginger, garlic, carrot and celery. Saute for a minute or two until the aromas of the garlic and ginger are wafting beneath your nose.
4. Add the lentils, pumpkin and stock to cover and simmer for approximately 1 - 1 1/2 hours or until the soup is a thick consistency and the vegetables are soft. Season to taste.
5. Can be blended if preferred or leave chucky. Serve with gluten free bread.