Squash soup

Ingredients: 

1 squash (or pumpkin)

1 large onion

1 potato

3 cloves of garlic

1 large carrot

2oz red lentils

1 red chilli

2 chicken stock cubes

1 veg stock cube

1 bouquet garni

2 teaspoons fresh coriander leaf (or 3 dried)

Method:

• Chop Onion & garlic & soften in olive oil in pressure cooker
• Dice potato & carrot, add to onions and gently fry for a few minutes.
• Dice the squash and add to pan, again soften for a few minutes. 
• Chop the chilli into the pan & stir. 
• Add the red lentils & stir to coat with oil. Make the stock cubes up in 1 pint of hot water. 
• Add to pan along with bouquet garni & coriander (add more water if you think it needs it). 
• Put on lid & bring up to pressure & cook for 10 minutes. 
• Let off pressure & liquidise. 
• Taste & add pepper if needed. 
• Add about ½ pint of water & bring back up to boil uncovered.