Summary

Ingredients

• 1 small pumpkin (se) (Hokkaido), about kg
• 1 onion (s), finely chopped
• 1 clove (s) garlic, fresher
• 1 glass white wine, dry
• 1 liter chicken broth
• 1 piece (s) ginger, the size a thumb, finely chopped (to taste)
• 1 stalk lemongrass
• Chili powder or 1 small chopped chili pepper, nutmeg
• 100 ml cream, fresh (as desired)

For the vegetables:

• 100 g lentils, red
• 1 glass white wine, dry, (barely)
• 250 ml chicken broth
• 1 clove garlic
• 1 small onion (s) or shallot, finely chopped
• some salt and pepper
• some oil

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Instructions

1. Quarter the pumpkin and remove the seeds and grass. Leave the skin on and cut the pumpkin into cubes. Fry the onion in oil, add the garlic and pumpkin flesh and fry, then deglaze with the wine and chicken broth, add the ginger and lemongrass, season slightly with salt, pepper, chilli and nutmeg and simmer until the pumpkin flesh is tender. Remove the lemongrass and puree the soup with the mixer until smooth, season to taste and mix with the cream.
2. For the lentils, fry the onion or shallot in a little oil, add the garlic and the red lentils and deglaze with wine and chicken broth, only use enough broth so that it is completely absorbed by the lentils! After 10 minutes, season with salt and pepper.
3. Half fill a soup plate with pumpkin soup and put a mountain of red lentils in the middle.
4. If you want to deepen the play of colors, you can also make some pumpkin soup from a slightly lighter variety (e.g. butter pumpkin, but then peel it) and distribute it appropriately.
5. You don`t need anything else, but wiener sausages, smoked trout or smoked salmon also taste good.