Crumb Tiger's Pumpkin Soup

Ingredients for 2 servings:

• 500 g pumpkin(s), (Hokkaido)
• 400 g zucchini, green
• 1 large onion(s)
• 1 clove(s) garlic
• 100 g lentils (Beluga)
• 250 ml water
• 400 ml coconut milk
• 1 tsp oil (coconut oil), virgin
• some herbal salt
• chili powder
• Pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

with coconut milk, beluga lentils and zucchini stars – vegan –

Leave the skin on the pumpkin, but remove the seeds and softer insides, and dice the flesh. Peel and dice the onion and garlic. Cut the zucchini lengthwise into pieces about 1 cm thick, including the skin. Since eating is also a visual treat, cut out small stars (you can use the leftovers for something else). You can also simply dice the zucchini. Bring 250 ml of water to a boil in a saucepan, add the lentils, and simmer until the lentils are tender. This takes 12-15 minutes; they should still have a bite. Pour into a sieve. In another saucepan, heat the coconut oil and fry the onion and garlic until light brown. Deglaze with the coconut milk, bring to a boil, and add the pumpkin cubes. Cook for about 15 minutes until soft. I have a pot with a steamer insert, so I steamed the zucchini stars right after adding the pumpkin cubes to the pot. Otherwise, steam the zucchini stars in a separate pot until they’re cooked through but still have a bit of a bite. Once cooking is complete, puree the soup in the pot with an immersion blender, season with herb salt, chili, and pepper, and stir in the lentils. Ladle the soup into bowls or soup cups and serve garnished with the zucchini stars.