Cut the pumpkin into 5 cm cubes. Wash the leek and cut into rings.
Chop the garlic cloves, chilli pepper and ginger into small pieces.
Steam the garlic cloves in a little oil until translucent.
Fry the pumpkin cubes in the pan.
Stir in the tomato paste and deglaze with the vegetable stock.
Season with salt, pepper and curry and cook covered for approx. 5 minutes.
Mix in the chopped chilli pepper, ginger, lentils and leek and continue cooking for approx. 10 minutes.
8 .----- Topping - creme fraiche, mix well with the squeezed garlic, herbs and spices.
Pumpkin curry to taste again, sprinkle with parsley and serve with the dip.