Hokkaido pumpkin soup with quinoa, mint, and feta topping

Ingredients for 4 servings:

• 1.2 kg Hokkaido pumpkin(s)
• 1 piece(s) ginger, approx. 4 cm
• 2 onions
• 75 g lentils, red
• 400 ml coconut milk
• 1 liter of water
• 1 tbsp vegetable broth, instant
• 2 tbsp lime juice
• 50 g quinoa
• a few sprigs of mint
• 1 box of cress
• 100 g feta cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the pumpkin thoroughly, halve it, and remove the core. Then cut the pumpkin, skin on, into small cubes and fry in oil with the diced ginger and onion rings. Briefly sauté the red lentils. Then pour in the coconut milk and water. Season with vegetable stock and simmer for about 20 minutes. Meanwhile, cook the quinoa in salted water for about 12 minutes, drain, and let cool. Once cooked, puree the soup until smooth, season with salt, cayenne pepper, and lime juice, and season to taste. For the topping, fry the quinoa in oil, dice the feta and lightly crumble it, clean and finely chop the mint, and prepare the cress. Gather the ingredients for the topping and serve and garnish the soup as desired.