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Pumpkin Soup

1/2 crown pumpkin (or other type) peeled and chopped
1 onion choppped
1 tablespoon of oil
1 teaspoon Corriander (seeds or ground)
1 teaspoon ground cumin
Cayeene pepper to taste (1/8 teaspoon)
2 cloves garlic chopped
1/2 inch of fresh ginger chopped
1 cup red lentils
150 g tomato puree
freshly ground black pepper
yoghurt or sour cream
3 slices bacon chopped (optional)

Fry onion, garlic and ginger and spices (and bacon) in oil, until
onion is soft. Add pumpkin and lentils and cover with water. Simmer
for 20 minutes, checking water level occasionally, the soup should
end up quite thick. Mash mixture with a potato masher. Add tomato
paste and simmer for another five minutes. Serve topped with yoghurt
and black pepper and lots of thick whole grain buttered toast for
dipping.

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