The hex factor: Devilled pumpkin soup
30g coconut oil
2 red onions, peeled and chopped
1 celery heart, trimmed and sliced
1 tsp finely chopped medium-hot red chilli
2 garlic cloves, peeled and finely chopped
1kg pumpkin or butternut squash, peeled and deseeded
1 heaped tsp garam masala
300g small tomatoes, halved or quartered
150g red lentils, rinsed
★ Heat the oil in a large pan over a medium heat and fry the onions, celery and chilli for 7-8 minutes or until softened and lightly coloured, stirring frequently and adding the garlic just before the end. Roughly chop the pumpkin, add to the pan and cook for a minute or two longer, then stir in the garam masala. Stir in the tomatoes and the lentils. Add 1 litre of water and season with salt. Bring to the boil, cover and simmer for 25 minutes. Whiz the soup in batches in a processor, retaining some texture to your liking. Season to taste and heat through as necessary.
ON TOP If wished serve the soup scattered with a few sliced piquillo peppers (for example Fragata brand) and toasted seed sprinkle (for example The Food Doctor Super Seeds Mix).