Lentil and Pumpkin Soup
Ingredients
- Ingredients
- 200 grams Lentils
- 1 Hokkaido pumpkin
- 1 onion
- 1 garlic clove
- 1 carrot
- 1 stalk Celery
- 1 tsp freshly grated ginger
- 3 Tbsps olive oil
- 2 Tbsps Red Curry paste
- 800 milliliters Chicken broth
- 200 milliliters Coconut milk
- 2 Tbsps liquid honey
- 2 Tbsps freshly chopped cilantro
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- cilantro (for garnish)
Preparation steps
Soak lentils overnight in a bowl with water.
Rinse pumpkin, cut in half, scrape out seeds and fibers and cut about 1/4 of pumpkin into thin slices. Cut remaining pumpkin into pieces. Peel onion and garlic and dice both. Peel carrot and dice also. Rinse celery, trim and cut into thin slices. Heat 2 tablespoons oil in a pan, saute chopped vegetables with ginger for 2-3 minutes. Add curry paste, saute briefly, then add chicken stock and coconut milk and mix. Add drained lentils and simmer for about 30 minutes.
Preheat the oven to 200°C (approximately 400°F).
Place pumpkin slices on an oiled baking sheet. Brush with remaining oil and honey and bake in the preheated oven for about 25 minutes until lightly browned.
Coarsely puree soup with an immersion blender, add cilantro, simmer or add broth to reach desired consistency and season with lemon juice, salt and pepper. Transfer soup to deep plates, cover with caramelised pumpkin slices and serve garnished with cilantro leaves.
Serve if desired with toast.
