1/2 crown pumpkin (or other type) peeled and chopped
 1 onion choppped
 1 tablespoon of oil
 1 teaspoon Corriander (seeds or ground)
 1 teaspoon ground cumin
 Cayenne pepper to taste (1/8 teaspoon)
 2 cloves garlic chopped
 1/2 inch of fresh ginger chopped
 1 cup red lentils
 150 g tomato puree
 freshly ground black pepper
 yoghurt or sour cream
 3 slices bacon chopped
 Fry onion, garlic and ginger and spices (and bacon) in oil, 
 until onion is soft. Add pumpkin and lentils and cover 
 with water. Simmer for 20 minutes, checking water level
 occasionally, the soup should end up quite thick. Mash 
 mixture with a potato masher. Add tomato paste and simmer
 for another five minutes. Serve topped with yoghurt and 
 black pepper and lots of thick whole grain buttered toast 
 for dipping.