Pumpkin soup and toasty wholegrain bread a perfect lunch on cold winters day. But did you know that by adding some lentils and legumes to your soup can really boost their nutritional value for enhanced fertility and to you and your baby during pregnancy.

Ingredients

3/4 small pumpkin,

1 can lentils- rinsed and drained,

1 can chickpeas (rinsed and drained)

2 -3 teaspoons salt reduced stock powder,

approx 1.5 cm square piece grated fresh ginger,

1/2 teaspoon dried coriander,

1/2 teaspoon dried cumin

and about about 2 to 3 cups water (less water will make a thicker soup).

Method

Rinse and drain chickpeas and lentils, add all ingredients to a large pot and boil till pumpkin is soft ( I did mine in a pressure cooker, under pressure for 12 minutes). On the stove more water will evaporate so top up when necessary. Get a stick blender and blend until smooth. Add some parsley to garnish. Enjoy 🙂