Pumpkin and lentil curry soup with coconut milk and peanut butter

Ingredients for 4 servings:

• ½ m.-large Hokkaido pumpkin(s)
• 250 g lentils, red
• 3 garlic
• 1 small onion(s)
• 1 small piece(s) of ginger, to taste
• 1 small can of creamy coconut milk, approx. 100 – 200 ml
• 1 tbsp peanut butter, to taste
• 1 tbsp vegetable broth, if needed
• 1 tbsp, heaped curry powder or amount to taste
• Salt
• Oil for frying

Instructions

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

simple, vegan

Wash the pumpkin with warm water, rub it, and cut half of it into small pieces, removing the seeds. Wash the red lentils in a bowl. Use fresh water several times and let the lentils drain in a sieve. Cut the ginger, onion, and garlic into the smallest pieces possible. I like to taste each ingredient individually, though, and I’m not too particular about it. Heat the oil and curry powder in a pot until the curry powder darkens slightly. Add the pumpkin pieces and reduce the heat slightly. After a few minutes, add the lentils, stirring frequently. Season with salt, ginger, garlic, and onion, and sauté for a little longer. Deglaze with water or vegetable stock, adding just enough water to cover the sautéing level. Cook for 10 minutes. Everyone cooks the pumpkin and lentils to their liking; if you prefer a more grainy texture, 10 minutes is enough. Stir in the coconut milk and cook for two minutes until the aroma has developed. Season with peanut butter, curry powder, and salt. If you don’t want to stick with the vegan version, you can add fried chicken breast strips or ham cubes. Fried date cubes also work for vegans.