Paprika pumpkin soup with coconut milk and red lentils

Ingredients for 4 servings:

• 300 kg pumpkin flesh, roughly diced
• 100 g carrot(s), sliced
• 2 stalk(s) Celery, sliced
• 150 g bell pepper(s), yellow, roughly diced
• 1 medium-sized onion(s), diced
• 1 chili pepper(s), pitted, halved and cut into strips
• 1 piece(s) ginger, approx. thumb-sized, diced
• 3 tbsp oil
• 2 tsp garam masala
• 0.7 liters of water
• 2 tsp vegetable stock, heaped
• n. B. Pepper, (orange), freshly ground
• Salt
• ½ can coconut milk, more to taste
• 1 lemon(s), the juice
• 150 g lentils, red
• 3 cups water

Instructions

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

quick to make, easy to prepare, pumpkin utilization

Wash, trim, and chop the vegetables. Sauté the onion in hot oil, do not brown, and briefly sauté the chili and ginger. Add the vegetables and fry for a few minutes. Pour in about 0.7 liters of water, add the vegetable stock and spices, and stir well. Bring to a boil and simmer until soft. While the vegetables are cooking, cook the lentils separately. Wash 1 cup of lentils, bring to a boil with 3 cups of unsalted water, and simmer gently until soft. The lentils I used take about 10 minutes to cook. Puree the vegetables, then add 1/2 can of coconut milk and lemon juice and the lentils. Mix well and season with vegetable stock, salt, orange pepper, and garam masala. If the soup is too thick, thin with a little hot water or coconut milk to taste.