1 brown onion, cut into thin wedges
2 cloves garlic, thickly sliced
4 carrots, halved lengthways, roughly chopped
300g pumpkin, seeded, peeled, cut into 3cm chunks
2 Tbsp extra virgin olive oil
1 tsp ground turmeric
Sea-salt flakes and freshly ground black pepper, to season
1 cup dried red lentils
1.5L vegetable stock
8 sprigs thyme
1½ tsp finely grated ginger
Greek-style yoghurt, to serve
Dry-roasted natural almonds, roughly chopped, to serve
1. Preheat oven to 200°C. Put onion, garlic, all carrots and pumpkin on a large oven tray. Add oil and turmeric and season. Toss well to coat. Roast for 25 minutes or until vegetables are tender and lightly browned.
2. Transfer roast vegetables to a large, heavybased saucepan. Add lentils, stock, thyme and ginger. Cover with a lid and bring to a simmer over a medium heat. Remove lid and cook uncovered for 30 minutes or until lentils are tender. Puree.
3. Ladle soup into serving bowls. Top with a dollop of yoghurt, dry roasted pine nuts. Season and serve.