Pumpkin lentil soup with cumin
Starter, 4 persons.
Ingredients
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 cm. fresh ginger, grated
- 2,5 tsp. cumin seeds
- 750 gr. pumpkin, peeled and chopped
- 100 gr. red split lentils
- 1 liter hot vegetable stock
- 200 ml coconut milk
- chili flakes
- fresh coriander
- salt and pepper
Preparation
- Fry the onion in the oil in a large soup pan until translucent.
- Add the ginger and cumin seeds and fry for a couple of minutes until fragrant.
- Add the pumpkin and lentils to the pan and add the stock.
- Simmer the soup for about 20-23 minutes until the pumpkin is soft.
- Puree the soup with a hand mixer or in the blender until smooth and season with salt and pepper. Optionally add some water for a thinner soup.
- Serve the soup in Dutchdeluxes bowls and garnish with a drizzle of coconut milk, coriander and chili flakes to taste.
