Pumpkin and lentil soup with ginger
Preparation time: 10 minCooking time: 25 min4 servings
From the article: 10 luteal-phase recipes: everyday meals, breakfast and dessert
Ingredients
4 Servings
- 500 g Hokkaido pumpkin
- 150 g red lentils
- 1 piece ginger (about 3 cm)
- 1 onion
- 600 ml vegetable stock
- 200 ml coconut milk
- 1 tsp turmeric
- Salt and pepper
- Optional: pumpkin seeds to serve
Instructions
- 1Wash and deseed the pumpkin and cut into chunks; the Hokkaido skin can stay on.
- 2Finely chop the onion and ginger and soften in a little oil.
- 3Add the pumpkin and lentils, then pour in the stock.
- 4Add the turmeric and simmer for 20 minutes.
- 5Stir in the coconut milk and blend until smooth.
- 6Serve sprinkled with pumpkin seeds if desired.
Nutrition: 280 kcal · 11 g protein · 35 g carbs · 10 g fat
