Pumpkin cream soup with ginger

Ingredients for 3 servings:

• 500 g pumpkin(s) (Hokkaido, butternut, etc.)
• 100 g potato(s), floury
• 1 onion(s)
• n. B. garlic
• 10 g ginger
• 1 tbsp olive oil
• ¾ liter vegetable broth
• 100 g lentils, red
• 50 g sour cream or crème légère
• pepper
• Salt
• 1 tbsp oil (pumpkin seed oil) if needed
• e.g. pumpkin seeds, roasted, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and deseed the pumpkin, and dice it. Peel and dice the potatoes. Peel and finely chop the onion, garlic, and ginger. Heat the olive oil in a saucepan. Sauté the onion until translucent, then add the garlic, pumpkin flesh, and potatoes. Gently fry everything, then pour in the vegetable stock. After about 5 minutes, add the red lentils and ginger. Bring the soup to a boil and simmer for about 15 minutes, until the potatoes and pumpkin are completely soft. Remove the soup from the heat and puree it with a hand blender. Stir in the sour cream and puree it again if desired (the soup will be creamy without the cream, so you can leave it out if you like). Serve the soup garnished with a drizzle of pumpkin seed oil and toasted, chopped pumpkin seeds.