Oriental lentil soup with pumpkin and pears

Ingredients for 6 servings:

• 400 g pumpkin flesh (e.g. Hokkaido)
• 200 g onion(s)
• 300 g potatoes, waxy
• 2 bulb(s), firm
• 2 tbsp lemon juice
• 10 g pumpkin seeds
• ½ tbsp pear syrup
• 1 liter vegetable broth
• 200 g lentils, red
• 3 spring onions
• 1 sprig of marjoram
• Herbs, Italian
• salt and pepper
• little oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

very fruity and autumnal

Deseed the pumpkin and cut into 1 cm cubes. Peel the onions and potatoes and also cut into 1 cm cubes. Dice the pears and toss in lemon juice. Roast the pumpkin seeds in a very little (!) oil in a pan and set aside. Sauté the pumpkin and onions in the oil in the pan until translucent. Add the pear syrup and let it caramelize slightly. Pour in the stock and bring to a boil. Simmer over medium heat for about 5 minutes. Add the potatoes, lentils, and pears. Cook over medium heat for another 10 minutes. Finely slice the spring onions. Pick the marjoram and add it along with the Italian herbs and spring onions. Cook for 2-3 minutes. Season with salt and pepper. Serve with the pumpkin seeds. Serve with farmhouse bread.