Pumpkin and Lentil Soup with Chickpeas and Prawns
A creamy, spiced soup of red lentils, Hokkaido pumpkin and chickpeas, finished with coconut milk, ginger and lime. A few briefly fried prawns make it a filling main course.
By yumbelo · 2 servings · 35 minutes
Ingredients
- 300 g Hokkaido pumpkin
- 100 g Red lentils
- 1 can Chickpeas from a can, drained
- 1 pc Onion
- 2 pc Garlic cloves
- 10 g Ginger
- 1 tsp Cumin, ground
- 1 tsp Turmeric, ground
- 1 tbsp Cooking oil
- 200 ml Coconut milk
- 800 ml Water
- 150 g Prawns, raw, peeled
- 1 pc Lime
- 1 bunch Coriander, fresh
- Salt
- Black pepper, freshly ground
Method
- Wash the pumpkin, remove the seeds and cut into roughly 1 cm cubes. Peel the onion and ginger and finely dice them, finely chop the garlic.
- Heat the oil in a large pot and sweat the onion, ginger and garlic over medium heat for 3 minutes until translucent. Add the cumin and turmeric and toast for 30 seconds.
- Add the pumpkin cubes, red lentils and drained chickpeas to the pot, cover with the water and bring to the boil. Then simmer over medium heat for about 20 minutes until the pumpkin and lentils are soft.
- Stir in the coconut milk and blend the soup smooth with an immersion blender. Season with salt and pepper and keep warm.
- Pat the prawns dry and fry them in a pan with a splash of oil for 2 to 3 minutes until pink and cooked through. Season lightly with salt.
- Halve the lime and add the juice of one half to the soup. Wash the coriander, pick off the leaves and chop them roughly.
- Divide the soup between two plates, top with the prawns, sprinkle with coriander and serve the remaining lime as wedges on the side.