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.