Pumpkin-coconut soup with red lentils and curry
Especially for those moments when a hot bowl of soup is just all you need. The red lentils provide extra heartiness, the coconut cream softness and the granola-based gremolata gives a surprisingly fresh accent.
- time: 40 min
- servings: 4
- level: enthusiast
How to make it
The soup
-
1
Saute the onion and garlic with a little oil in a large non-stick saucepan over a medium heat. Allow 5 minutes.
-
2
Add the cinnamon stick, turmeric and curry along with a pinch of salt and pepper. Lower the heat and leave to simmer for a few more minutes. Stir occasionally to prevent the spices from burning.
-
3
Add the tomato puree and let it simmer for a few minutes until everything has a deep red colour. Stir occasionally.
-
4
Add the diced pumpkin and season again with salt and pepper. Leave everything to simmer for another 15 minutes, stirring occasionally.
-
5
Rinse the lentils in a sieve under cold running water and add them. Add the stock and bring to a boil. Leave to simmer for 20 minutes with the lid on the pot.
-
6
Mix the coconut cream into the soup. Blend the soup in the blender or with a hand blender. Taste and season with salt and pepper if necessary.
The gremolata
-
1
Mix the herbs with the granola.
-
2
Add the juice and grated zest of the lemon.
-
3
Taste and season with salt and pepper.
-
4
Pour the soup into bowls and finish off with the gremolata.
Tip: You can make also make this soup with carrots or a combination of carrots and pumpkin.
Needed for 4 persons
Pumpkin-coconut soup
- butternut pumpkin, diced 750 gr
- large onion, chopped 1
- clove of garlic, chopped 1
- piece of ginger, chopped 2 cm
- red lentils 175 gr
- coconut milk/cream 200 ml
- tomato puree 1 tbsp
- curry powder 1/2 tsp
- turmeric powder 1/2 tsp
- cinnamon stick 1
- vegetable or chicken stock 1 liter
- oil for stewing (coconut or olive)
- black pepper from the mill to taste
- salt to taste
Gremolata
- flat parsley or coriander, coarsely chopped 5 sprigs
- #V Virgin pecan granola, chopped 50 gr
- lemon, juice and zest 1
- black pepper to taste
- salt to taste
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