John Myers
Pumpkin and Coconut Soup with Red Lentils
The perfect pumpkin and coconut soup with red lentils recipe with a picture and simple step-by-step instructions.
- 200 g Hokkaido cleaned and gutted
- 250 g Lentils red
- 250 ml Coconut milk
- 1 Onion
- 2 Clove of garlic fresh
- 0,5 tbsp Curry hot
- 1 Red peppers
- 800 ml Vegetable broth
- 1 bunch Spring onions
- 1 piece Fresh ginger, 1-2 cm to taste
- 2 tbsp Olive oil
- Sea salt, pepper
- Chilli flakes
- 1 pinch Sugar brown cane sugar or palm sugar
- Some coriander green to garnish
- I put the Hokkaido pumpkin in the oven at 150 ° C for about 30-35 minutes. So it becomes a little softer and can be processed better without great effort 🙂
- Wash and drain the red lentils. Dice the onion, finely chop the garlic and ginger. Roughly dice the pumpkin, bell pepper and spring onions.
- Heat the oil in a saucepan and sauté the onion cubes until translucent, add the garlic and ginger and sauté briefly. (Do not let the garlic turn brown, otherwise it will be bitter)
- Add the lentils and the other diced ingredients, dust with curry and continue to fry. Top up with the vegetable stock and simmer for 10-15 minutes until the lentils are soft. Add the coconut milk and heat. Season to taste with salt, pepper, sugar and chilli flakes.
- Puree as desired or serve as a stew. Season again to taste. Garnish with a little coriander greens and chilli flakes.
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