Cream Of Pumpkin Soup with Coconut Dhal Lentils and White Wine
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 butternut squash (se)
- 1 large potato (s)
- 1 large carrot
- 1 medium onion (s)
- 0.5 ½ nectarine (s)
- 200 g lentils, red with desiccated coconut, e.. coconut dhal lentil e
- 250 ml white wine, drier
- 1 liter chicken broth
- 250 ml milk
- 1 can coconut milk, approx. 400 ml
- salt and pepper
- Curry powder
- 1 bay leaf
- 1 clove (s)
- 1 piece (s) ginger
- some butter
Print Recipe
Pin Recipe Instructions
- Roughly dice the pumpkin, potato, carrot, onion and the skinned nectarine.
- Sweat in a saucepan with a good piece of butter, lentils, curry powder, salt and pepper. Deglaze with the wine and let it boil down a little. Add the chicken stock and milk. Put the bay leaf, clove and ginger in a tea infuser and cook in a closed pot for about 30 minutes. Then take the tea infuser out of the soup and puree everything. Refine with the coconut milk and season with the spices.
- I prepare a few more lentils separately, which I then use to decorate.
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