Pumpkin-lentil soup

Ingredients for 4 servings:

• 1 medium-sized onion(s), coarsely chopped
• 1 small garlic clove(s), sliced
• 500 g pumpkin flesh, roughly diced
• 50 ml oil (sesame oil)
• 1 tbsp curry powder
• 100 g lentils, red
• 1 liter vegetable broth
• 200 ml orange juice
• Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with curry and orange juice

Sauté the onions and garlic in sesame oil. Add the pumpkin cubes. Sauté them as well. Add the curry and fry briefly, then deglaze with vegetable stock. Add the lentils and simmer for about 20 minutes. Puree, add the orange juice, and season with salt. This recipe can easily be made in larger batches.