Vegan pumpkin soup with an oriental twist
This vegan pumpkin soup is a true smell and taste sensation. Because I add lentils, it is a nice filling meal soup.
I prefer to eat pumpkin every day in the fall. Pumpkin has a low energy value (few calories), but contains a lot of fiber. Super good for digestion! Pumpkin is also rich in calcium, iron, vitamins C and E.
My favorite pumpkin is the butternut squash that I use in this recipe because you don't have to peel it: lol, because I think that is a really awful job.
8 fresh sage leaves or 1 tbsp sage from a jar
1 butternut squash (you don't need to peel a butternut squash), chopped into pieces
150 grams of carrots, chopped into pieces
1 tbs curry spices (I use Thai Green Curry, Euroma)
1 tsp turmeric
1 tsp cinnamon powder
100 grams of red lentils
400 ml coconut milk
optional: handful of fresh coriander leaves or sage leaves
1/2 liter vegetable stock (500 ml water and 1 stock cube)
1 tbs olive oil
- Put some olive oil in a stockpot. Add the sage leaves and bake for about 30 seconds.
- Add the pumpkin and carrots to the pan. Stir for 1 minute.
- Add the curry powder, the cinnamon powder and the turmeric. Stir for 1 minute.
- Add the lentils, the vegetable stock and the coconut milk.
- Let this simmer for 20 minutes on low heat.
- When the pumpkin is cooked, puree the soup with a hand blender.
- Serveer met verse koriander of salie blaadjes in wat olie gebakken en bijvoorbeeld Libanees platbrood