Summary

Ingredients

• 125 g lentils, red
• 300 g pumpkin meat
• 200 g sweet potato (s)
• 1 medium onion (s)
• 1 clove garlic
• 1 small chilli pepper (s)
• 250 ml orange juice
• 600 ml vegetable stock
• 200 g cauliflower
• 100 ml coconut milk
• 2 teaspoons lime juice
• 2 tablespoon curry powder
• salt and pepper
• olive oil
• Parsley, chopped

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Instructions

1. Rinse and drain the lentils. Peel and dice the pumpkin (depending on the type). Peel and dice the sweet potato. Peel and dice the onion and garlic. Wash the chilli and cut into small pieces.
2. Heat the olive oil in a saucepan. Fry the onion, garlic and chilli in it. Add the sweet potatoes, pumpkin, and lentils. Fry briefly and deglaze with vegetable stock and orange juice. Season to taste with curry, salt and pepper. Bring everything to a boil and cook for 10-12 minutes, stirring occasionally.
3. In the meantime, wash the cauliflower and cut into small florets. Add to the soup and let everything simmer for another 5 - 8 minutes.
4. Puree the soup as desired. Add coconut milk and season the soup with salt and lime juice. Arrange in plates and sprinkle with parsley.