Summary

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

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Instructions

1. Roughly dice the pumpkin, potato, carrot, onion and the skinned nectarine.
2. 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.
3. I prepare a few more lentils separately, which I then use to decorate.