Lentil soup with pumpkin and sweet potatoes

Ingredients for 4 servings:

• 125 g lentils, red
• 300 g pumpkin flesh
• 200 g sweet potatoes
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 small chili pepper(s)
• 250 ml orange juice
• 600 ml vegetable stock
• 200 g cauliflower
• 100 ml coconut milk
• 2 tsp lime juice
• 2 tbsp curry powder
• salt and pepper
• olive oil
• Parsley, chopped

Instructions

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

Rinse and drain the lentils. Peel and dice the pumpkin (depending on the type). Peel and dice the sweet potato. Peel and dice the onion and garlic. Wash the chili and cut it into small pieces. Heat olive oil in a pan. Sauté the onion, garlic, and chili. Add the sweet potatoes, pumpkin, and lentils. Sauté briefly and deglaze with vegetable stock and orange juice. Season with curry, salt, and pepper to taste. Bring everything to a boil and simmer for 10-12 minutes, stirring occasionally. Meanwhile, wash the cauliflower and divide it into small florets. Add it to the soup and simmer for another 5-8 minutes. Purée the soup if desired. Add the coconut milk and season to taste with salt and lime juice. Serve in bowls and sprinkle with parsley.