Pumpkin soup with red lentils

Ingredients for 4 servings:

• 1 large onion(s)
• 2 chili peppers, depending on spiciness and taste
• 1 piece(s) ginger, peeled, walnut-sized
• 400 g pumpkin flesh, e.g. B. from Hokkaido pumpkin
• 1 bell pepper(s), orange or red
• 1 tbsp pumpkin seed oil
• 2 tbsp olive oil
• 900 ml vegetable stock
• 150 ml coconut milk
• 200 g lentils, red, dried
• 1 tsp lemon peel
• salt and pepper

Instructions

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

Asian-inspired, very tasty

Finely dice the onion, chilies, and ginger, and roughly chop the pumpkin and bell pepper. Add the pumpkin seed oil and olive oil to a large pot and fry the onions over a low heat, stirring frequently, until translucent. Now add the chilies, ginger, pumpkin, and bell pepper and fry briefly. Deglaze with the vegetable stock, cover, and simmer for 10 minutes over medium heat. Puree the vegetables, then pour in the coconut milk and add the lentils. Cook uncovered for a further 15 minutes until the lentils are al dente. Stir frequently if necessary, as the lentils tend to burn. Finally, season to taste with salt, pepper, and lemon zest.