Gabriel Gate's Lentil & Pumpkin Soup (vegan)

1 tbs of olive oil
1 medium brown onion
1 tsp of cumin powder
1 tsp of corinader powder
½ a large butternut pumpkin, peeled and cubed
½ cup of red lentils rinsed and drained
salt and pepper to taste
6 cups of boiling water

1. Saute onion in olive oil with spices for about 2 minutes.
2. Add lentils, boiling water and pumpkin and bring to a simmer and cook for about ½ hour to 45 mins until the pumpkin is soft and lentils are mushy.
3. Blend and season to taste. Serve with a tablespoon of natural yoghurt or soya yogurt and some chopped coriander.