Summary

Ingredients

• 200 g pumpkin (s) (e.. Hokkaido), pitted and possibly peeled
• 250 g lentils, red
• 250 ml coconut milk
• 1 onion (s)
• Garlic
• 0.5 tablespoon ½ curry (hot or mild), to taste
• 1 red pepper (s)
• 800 ml vegetable stock
• 1 bunch spring onion (s)
• 1 piece (s) ginger
• 2 tablespoons oil
• sea-salt
• Chilli powder
• Sugar (e.g. cane sugar, palm sugar)

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Instructions

1. Wash and drain the red lentils. Wash, peel, core and dice the pumpkin, onions, garlic, bell pepper, spring onions and ginger as required. Dice the pumpkin and peppers more coarsely than ginger or garlic.
2. Heat 2 tablespoons of oil in a saucepan, fry the onion cubes in it. Then add the remaining diced ingredients, dust with curry and continue to fry. Then add the vegetable stock and simmer for about 10 minutes until the lentils are soft. Add the coconut milk and heat. Finally, season with salt - and if you like it spicier with chilli. A small pinch of sugar is not a must, but it rounds off the taste in my opinion.
3. At the end, puree the soup as you like or serve as a stew.
4. And another tip about ginger: slice it and fish it out after cooking or put it in a tea filter (tie it up if necessary) and let it steep in the soup. Then you don`t have the hard, fibrous bits in your soup.