Hokkaido Ginger Soup with Red Lentils and Pumpkin Seeds

A autumnal, spiced soup made from Hokkaido pumpkin, red lentils and fresh ginger, finished with a dollop of crème fraîche and toasted pumpkin seeds. It is filling and warms you on cool autumn days.

By yumbelo · 1 servings · 25 minutes

Ingredients

• 250 g Hokkaido pumpkin
• 1 pc Carrot
• 0.5 pc Onion
• 1 pc Ginger, fresh, thumb-sized
• 40 g Red lentils
• 500 ml Water
• 1 tbsp Olive oil
• 2 tbsp Crème fraîche
• 1 tbsp Pumpkin seeds
• pinch Salt
• pinch Pepper

Method

1. Peel the onion and dice finely, peel the carrot and slice thinly, peel the ginger and grate finely.
2. Wash the Hokkaido pumpkin, halve, deseed and cut into coarse cubes without peeling.
3. Heat the olive oil in a small pot, sweat the onion and ginger in it for 2 minutes until translucent.
4. Add the pumpkin, carrot and red lentils, pour over the water and simmer covered over medium heat for about 15 minutes until everything is soft.
5. Purée the soup finely with an immersion blender and season with salt and pepper.
6. Toast the pumpkin seeds in a dry pan until golden brown.
7. Ladle the soup into a bowl, top with crème fraîche and the toasted pumpkin seeds, and serve warm.