| How To Cook: |
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1. Place stock or water in a saucepan and add uncooked sliced pumpkin.
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2. Wash lentils and add.
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3. Season with salt and pepper and cook for ¾ hour.
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4. Push through a colander, mashing through all the pumpkin and the lentils.
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5. Return the soup to the saucepan and add grated cheese.
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6. Serve piping hot with toast croutons.
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