PUMPKIN LENTIL SOUP WITH CUMIN
Starter, 4 persons.
INGREDIENTS:
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1 tbsp. olive oil
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1 onion, chopped
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2 cm. fresh ginger, grated
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2,5 tsp. cumin seeds
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750 gr. pumpkin, peeled and chopped
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100 gr. red split lentils
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1 liter hot vegetable stock
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200 ml coconut milk
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chili flakes
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fresh coriander
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salt and pepper


PREPARATION:
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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.