Spicy pumpkin and tomato soup with lentils

Ingredients for 3 servings:

• 1 tbsp olive oil
• 1 small onion(s)
• 1 piece(s) ginger, walnut-sized
• ½ tsp curry powder
• ½ tsp coriander, ground
• ½ m.-sized Hokkaido pumpkin(s), deseeded and with skin
• 1 can of tomatoes, small, chunky
• 50 g lentils, red
• ½ liter of water
• Salt
• Lime juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Aromatic and wonderfully warming in the cold season

Finely chop the onion and ginger and sauté in the oil over medium heat. Add the spices and sauté for a minute. Dice the pumpkin and sauté in the spice mixture. Remove the stems from the tomatoes, chop them into small pieces, and add them to the pot with the juice and the lentils. Pour in half a liter of water and simmer for 15 to 20 minutes. Purée lightly with a hand blender until the soup is nice and creamy, but there are still pieces of pumpkin floating in it. Season with salt and a little lime juice, if desired. A dollop of sour cream or sausage slices in the soup go well with it.