Potato and Pumpkin Soup

Ingredients

• 0.5 Hokkaido pumpkin (about 300 g)
• 3 potatoes (about 250 g)
• 1 small red onion
• 1 Garlic clove
• 4 tbsp olive oil
• 100 g Red lentils
• 0.5 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1 tsp dried mint
• 0.5 tsp Chili flakes
• 800 ml vegetable broth
• 100 ml soy cream (or oat cream)
• Salt
• Pepper
• 2 tbsp mixed nuts (15 g each, e.g., cashews, walnuts)

Instructions

1. 1.

   Clean, wash, seed, and roughly cube the pumpkin. Peel and cut the potatoes into pieces. Peel and finely chop the onion and garlic.

2. 2.

   Heat 1 tbsp olive oil in a pot over medium heat; sauté the onion and garlic until translucent for 2–3 minutes. Add the pumpkin and potato cubes and cook for another 3–4 minutes.

3. 3.

   Add the red lentils, turmeric, cumin, thyme, mint, and ¼ tsp chili flakes; stir and cook for 1 minute.

4. 4.

   Pour in the vegetable broth, bring to a boil, then reduce heat and simmer gently for about 15 minutes until the pumpkin, potatoes, and lentils are tender.

5. 5.

   Stir in 50 ml soy cream, blend the soup until smooth, season with salt and pepper. Mix the remaining olive oil with the leftover chili flakes to create a chili oil.

6. 6.

   Serve the soup in bowls, topping each with a swirl of soy cream, a drizzle of chili oil, and a sprinkle of mixed nuts.