Heat the olive oil in a heavy-bottomed saucepan or soup pot over medium heat. Add the onion and cook for three to five minutes or until soft.
Add the chopped pumpkin, lentils and stock to the pot and stir before adding the finely grated ginger.
Cook at a simmer for around 15 minutes or until the pumpkin and lentils are soft.
Season with sea salt.
Carefully blend the soup in a blender or with a stick blender until smooth to serve.
Calories: 200kcal | Carbohydrates: 33g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 944mg | Potassium: 702mg | Fiber: 11g | Sugar: 7g | Vitamin A: 9027IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 3mg
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