Pumpkin soup with red lentils and ginger

Ingredients for 4 servings:

• 500 g Hokkaido pumpkin flesh
• 1 m.-large onion(s), white
• 1 tbsp rapeseed oil
• 1 clove(s) garlic
• 1 piece(s) ginger
• 1 medium-sized sweet potato(s) (approx. 150 g)
• 500 ml vegetable stock
• 50 g lentils, red
• 200 ml coconut milk
• ½ tsp curry paste, yellow
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Finely dice the onion and garlic clove, and grate the ginger. Heat 1 teaspoon of rapeseed oil in a saucepan over medium heat and sauté the diced onion until translucent. Add the garlic and ginger and sauté briefly. Dice the pumpkin flesh and peeled sweet potato. Add to the onions and sauté briefly. Add the lentils and curry paste. Pour in the vegetable stock and cook the vegetables until soft, about 15-20 minutes. Then purée the pumpkin soup with a hand blender. Add the coconut milk and heat again. Season with salt and pepper.