Pumpkin Soup with Red Lentils
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s)
- 2 chilli pepper (s), depending on heat and taste
- 1 piece (s) ginger, peeled, walnut-sized
- 400 g pumpkin meat, e.., from the Hokkaido pumpkin
- 1 bell pepper (s), orange or red
- 1 tablespoon pumpkin seed oil
- 2 tablespoon olive oil
- 900 ml vegetable stock
- 150 ml coconut milk
- 200 g lentils, red, dried
- 1 teaspoon lemon peel
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Finely dice the onion, chillies and ginger, and roughly cut the pumpkin and bell pepper. Put the pumpkin seed and olive oil in a large saucepan and fry the onions at a mild temperature, stirring several times, until they are translucent. Now add the chilli, ginger, pumpkin and paprika and sauté briefly. Then deglaze with the vegetable stock and cover and cook over medium heat for 10 minutes.
- Then puree the vegetables, then pour the coconut milk on everything and add the lentils. Cook for another 15 minutes without a lid, until the lentils are firm to the bite. If necessary stir several times, the lentils tend to burn. Finally, season to taste with salt, pepper and lemon zest.
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