crumbly pumpkin soup

Ingredients for 3 servings:

• 400 g Hokkaido pumpkin(s) (without seeds and stem, ready to eat)
• 100 g lentils, red
• 500 ml vegetable stock
• ¼ tsp salt
• 3 tbsp, whipped crème fraîche
• 3 cocktail tomatoes, long
• 3 tbsp extra virgin olive oil
• Basil leaves as garnish
• some salt and pepper, freshly ground to taste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with red lentils

Halve the Hokkaido mushrooms, remove the seeds, and trim the stem. Cut the Hokkaido mushrooms into cubes (approx. 3 x 3 cm). Place the pumpkin cubes, salt, vegetable stock, and lentils in a saucepan, bring to a boil, and simmer over low heat for 20 minutes, until the pumpkin and lentils are tender. Remove the pan from the heat and blend the soup until smooth. Season generously with salt and pepper. Divide the soup among the bowls and garnish each with a tablespoon of crème fraîche. Slice the tomatoes and arrange them around the dollop of crème fraîche. Drizzle with 1 tablespoon of olive oil and garnish with the basil leaves.