Double bubble boil and no trouble

So not to waste the contents of the carved pumpkin I decided to make soup.

I didn't have the ingredients for recipes I found online so decided to use what I had.

So what did I have?

You guessed it

The flesh from inside a medium to small sizes pumpkin which I scooped out with a spoon.

A large red onion

Clove of garlic

A carrot

A small handful of split green lentils and cannelloni beans, about a dessert spoonful. You could also use other pulses, oat barley etc or soup mix

One stalk of celery

Sea salt (pinch)

Ground rainbow pepper (pinch)

Turmeric (yes you guessed it a pinch)

Mild curry powder (pinch)

Butter (a small knob)

How did I go about it?

Roughly chopped the red onion and put it in the pot with the butter, while this is lightly frying in the pot I chopped the garlic and added it, along with the salt and pepper.

I add the shredded pumpkin (it's fibrous so when I was scooping it out it naturally shredded) and covered in water.

I chopped the carrot and celery and threw in as it boiled along with the lentils and beans.

I let this boil for 15 minutes with the lid on then turned down to simmer for about an hour until the lentils and beans were soft. 

I then added the turmeric and curry powder, stirred and let it simmer for another 5 minutes to infuse before taking it off the heat to blitz with a hand blender.

And there it is boiling and bubbling back on the cooling hob to let it cool down naturally.

Enjoy.....