Pumpkin cream soup with coconut dhal lentils and white wine

Ingredients for 6 servings:

• 1 butternut squash
• 1 large potato(s)
• 1 large carrot(s)
• 1 m.-sized onion(s)
• ½ nectarine(s)
• 200 g lentils, red with coconut flakes, e.g. coconut dal lentils
• 250 ml dry white wine
• 1 liter chicken broth
• 250 ml milk
• 1 can coconut milk, approx. 400 ml
• salt and pepper
• curry powder
• 1 bay leaf
• 1 carnation(s)
• 1 piece(s) ginger
• some butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Roughly dice the pumpkin, potato, carrot, onion, and peeled nectarine. Sauté in a saucepan with a generous knob of butter, lentils, curry powder, salt, and pepper. Deglaze with the wine and reduce slightly. Add the chicken stock and milk. Place the bay leaf, clove, and ginger in a tea strainer and simmer in a covered pan for about 30 minutes. Then remove the tea strainer from the soup and puree everything. Refine with the coconut milk and season with spices to taste. I also prepare a few lentils separately, which I then use for garnish.