Gold Soup

Directions

1. 1
   Add the stock to a large cooking pot or boiler. Everything will be added to the pot as it is chopped/prepared.
2. 2
   Cut pumpkin and kumera into chunks, no bigger than 2 inches square, removing any skin and seeds. Add to the pot.
3. 3
   Peel and chop carrots and onion. Add to the pot.
4. 4
   Wash and drain the lentils. Add to the pot.
5. 5
   Add all remaining ingredients and some extra water if the veggies are not covered. You may need to add some more water or stock during the cooking- so just keep your eye on it. If there is not enough liquid the soup may stick to the bottom of your pot. (maybe not such a bad thing if you catch it in time. Once when I made this soup it had stuck to the bottom and tasted like it had roasted pumpkin in it).
6. 6
   Bring to the boil, Boil for approx 30 minutes, or until the largest veggie pieces are soft when poked with a knife. Stir occasionally to ensure the lentils do not burn onto the bottom of the pot.
7. 7
   Remove from heat and puree with either a stick blender used in the pot or by using a food processor. To make the soup thinner, just add some extra water or stock.
8. 8
   Serve with a little sour cream and maybe a sprinkle of freshly chopped parsley.