Spicy pumpkin and lentil soup

Ingredients for 8 servings:

• 2 kg pumpkin(s)
• 500 g lentils, red
• 3 large carrots
• 6 shallots
• 1 can coconut milk
• 2 tbsp coconut oil
• 2 garlic cloves
• 2 liters of vegetable broth
• 1 paprika sausage (Habanero pepper)
• 1 pinch(s) of sugar
• 1 tbsp turmeric powder
• 1 tbsp curry powder
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash the pumpkin, carrots, and shallots and peel if necessary. Roughly dice the pumpkin and cut the carrots into thick slices. Halve or quarter the shallots and chop the garlic. Heat the coconut oil in a large pot, add the shallots and garlic, and sauté briefly with a pinch of sugar. Once the onions are translucent, add the diced pumpkin, carrots, lentils, curry, and turmeric, and simmer for about 10 minutes, stirring constantly. Add 2 liters of vegetable stock and simmer for another 10 minutes. Add the coconut milk and the roughly chopped habanero peppers, and puree everything. Season with salt and a little pepper, and bring back to a boil briefly.