Summary

Ingredients

• 500 g pumpkin (se) (Hokkaido, butternut etc.)
• 100 g potato (s), floury boilin
• 1 onion (s)
• Garlic
• 10 g iner
• 1 tablespoon olive oil
• 0.75 liter ¾ vegetable stock
• 100 g lentils, red
• 50 g sour cream or crème léère
• pepper
• salt
• 1 tablespoon oil (pumpkin seed oil) if necessary
• Pumpkin seeds, roasted, chopped

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Instructions

1. Peel and core the pumpkin and cut into cubes. Peel the potatoes and cut into cubes. Peel and chop the onion, garlic and ginger.
2. Heat the olive oil in a saucepan. Sweat the onion until translucent and then add the garlic, pumpkin pulp and potatoes. Sear everything lightly and then pour the vegetable stock on top. After about 5 minutes add the red lentils and ginger. Then bring the soup to a boil and cook for about 15 minutes on a low flame, until the potatoes and pumpkin are very soft.
3. Remove the soup from the heat and purée finely with a hand blender. Stir in the sour cream and puree again if necessary (the soup will be creamy even without cream, so you can leave it out).
4. Serve the soup garnished with a little pumpkin seed oil and roasted chopped pumpkin seeds.