Pumpkin Lentil Soup

Ingredients

• 500 g Hokkaido pumpkin
• 3 carrots (200 g)
• 1 medium onion (60 g)
• 1 piece ginger (5 g)
• 200 g red lentils
• 2 tbsp olive oil
• 800 ml vegetable broth
• 400 ml canned coconut milk
• 3 tbsp seed mix (15 g)
• 125 g dried plums
• 2 tbsp lemon juice
• Salt
• Pepper
• 4 tsp pumpkin seed oil

Instructions

1. 1.

   Clean the pumpkin, halve it, remove seeds, wash and cut flesh into bite‑sized pieces. Peel and wash carrots, slice into ~0.5 cm thick rounds. Peel onion and cube roughly. Peel ginger and finely chop. Rinse lentils in a sieve and drain.

2. 2.

   Heat oil in a large pot over medium heat; sauté onion and ginger for 3 minutes until translucent. Add pumpkin and carrots, cook for 2 minutes. Stir in lentils, then pour in vegetable broth and coconut milk. Cover and simmer on low heat for about 25 minutes.

3. 3.

   While the soup cooks, toast seed mix in a dry pan over medium heat for ~5 minutes; set aside to cool. Roughly chop dried plums. Blend the soup with an immersion blender until smooth, adding water if needed. Add plums and pulse briefly without fully crushing them. Finish by seasoning with lemon juice, salt, and pepper.

4. 4.

   Serve the pumpkin‑lentil soup in deep bowls or plates, drizzled with pumpkin seed oil and garnished with toasted seeds.