Red lentil pumpkin soup
A creamy and filling hokkaido pumpkin soup with red lentils and red curry paste. Made with Dryk Pea Drink Barista. The recipe is for 4 people and is nice with some bread on the side.
Ingredients
- 1 onion
- 3 cloves garlic
- 3 cm ginger
- 2 tsp red curry paste
- 1 hokkaido pumpkin small and organic
- 150 g red lentils
- 1 dl Dryk Pea Barista
- 1 vegetable cube stock
- salt and pepper
- olive oil
- lemon juice
Instructions
- Peel and chop onion, garlic and ginger.
- Fry it on medium heat in a big pot with a bit of oil and the curry paste until the onions are soft.
- Wash the pumpkin, half it and remove the seeds. Cut the pumpkin into bitesize dices.
- Add the pumpkin, vegetable cube, lentils and 1 liter of water to the pot and let it simmer under a lid for 20-25 until the pumpkin is soft.
- Blend the soup until creamy and stir in the pea drink. Taste with lots of salt, pepper and lemon juice.
- Serve the soup as it is or with toasted pumpkin seeds and some nice bread.