Pumpkin and coconut soup with red lentils

Ingredients for 4 servings:

• 200 g pumpkin(s) (e.g. Hokkaido), pitted and peeled if desired
• 250 g lentils, red
• 250 ml coconut milk
• 1 onion(s)
• n. B. garlic
• ½ tbsp curry (hot or mild), to taste
• 1 bell pepper(s), red
• 800 ml vegetable stock
• 1 bunch of spring onions
• 1 piece(s) ginger
• 2 tbsp oil
• Sea salt
• chili powder
• Sugar (e.g. cane sugar, palm sugar)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quick and easy soup, exotic and warming on cold autumn days

Wash the red lentils and drain. Wash, peel, deseed, and dice the pumpkin, onions, garlic, bell peppers, spring onions, and ginger as needed. Dice the pumpkin and bell peppers more coarsely than the ginger or garlic. Heat 2 tablespoons of oil in a pan and fry the diced onions. Then add the remaining diced ingredients, sprinkle with curry powder, and continue frying. Pour in the vegetable stock and simmer for about 10 minutes, until the lentils are soft. Add the coconut milk and heat through. Finally, season with salt—and chili for those with a spicier taste. A small pinch of sugar isn’t necessary, but I think it rounds out the flavor. Purée the soup at the end as desired or serve as a stew. And another tip for the ginger: slice it and fish it out after cooking, or place it in a tea strainer (tie it up if necessary) and let it steep in the soup. Then you don’t have the hard, fibrous pieces in the soup.