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Creamy pumpkin lentil soup with coconut milk
This pumpkin lentil soup is easy to make, it goes fast and tastes delicious. It's creamy and vegan, the perfect autumn soup.
Gericht
Soup
Küche
vegan
Vorbereitungszeit
10
Minuten
Minuten
Zubereitungszeit
25
Minuten
Minuten
Gesamtzeit
35
Minuten
Minuten
Portionen
2
-3
Autor
Kathrin
Zutaten
1
onion
chopped
1
garlic clove
chopped
150
g
red lentils
760
g
of nutmeg squash
decided
500
ml
vegetable stock
200
ml
coconut milk
1
tsp
turmeric powder
½
tsp
curry powder
salt
oil
Anleitungen
Heat oil in a large saucepan.
Fry the onion and garlic.
Add spices and sauté briefly.
Add the pumpkin, lentils and vegetable stock and simmer for 20 minutes.
Add the coconut milk and simmer for 5 minutes.
Put the soup in a blender or mix creamy with the hand blender.
Put back in the pot, warm and season with salt.