2 cups whole red lentil
1 tbls red curry paste
1 stick kombu
1 leek, chopped
1 cup pumpkin, peeled and chopped
1 litre veggie stock
1 piece Mountain Bread
Place everything into the pressure cooker, or pot. Cook until lentils are soft, which should take 20-25 minutes. Take out the kombu and using a hand blender, blitz a little, leaving it a bit chunky. Finely slice the kombu and mix through the soup.
Place the bread over a flame until golden. Break into bits and use as garnish for the soup.