Quick Pumpkin-Coconut-Lentils-Soup

 

The Rest of the Pumpkin of yesterday and even more delicious.

As I just used half a Hokkaido yesterday I used the other half today for a similar dish - but a whole different taste. 

Other than that I just realized that this receipe is completly vegan, as long as you use veg-oil and water instead of milk.

 

My Rating 

(feel free to add your own in the comments)

• ★★★★★ Taste - Creamy & Fruity... and as I said, I just love pumpkins :)
• ★★★★★ Price - I spent about 2€ for this; having some leftover pumpkin part from yesterday.
• ★★☆☆☆ Time - about 30 minutes total. The smaller you cut the pumpkin the quicker it's ready.
• ★★★☆☆ Healthiness - Coconut cream has a lot of saturated fat. But I guess this dish is still better than burger with fries.
• ★★★☆☆ Simplicity - Pumpkins can be hard to cut, but it's possible with a standard knife.

 

Ingredients

• 1/2 of a little Hokkaido pumpkin
• 200ml of coconut cream
• 200g of preserved lentils (or use ~100g of dryed red lentils and prepare them)

 

Directions

1. Put a small sized pot with some oil in it onto the cooker at highest temperature.
2. Cut the half Hokkaido into small pieces. Put them into the pot whenever you can.
3. Stir from time to time and keep on cutting.
4. Add the coconut cream.
5. Cover the pot and let it cook for about 15 minutes. In the meantime, use a fork to smash the pumkin peaces a bit. 
6. Add some water or milk if it is becoming too dense.
7. Season it with salt, pepper and soja sauce.

 

Make it Special

(these are optional and depend on your personal preference, time or money)

• If you like asian curries, you can add some coriander or ready made curry paste while the pumkin is fried.  
• Use chilli powder or a fresh red chilli instead of pepper to make it a bit more spicy.
• You can have rice instead of lentils as well. However, this might require a second pot and I think that lenils are also healthier. 

 

 Enjoy :)

Copyright 2012 by Tim Oppermann