Heat pot with olive oil, add chopped carrot and garlic. Cook few minutes.
2 carrots, 1 tbsp olive oil, 3-4 garlic cloves
Add lentils, water, bay leaves, pepper and salt. Bring to the boil, cook 12 minutes.
1 cup red lentils, 5 cups water, 3 bay leaves, 1 tsp whole pepper mix, 1 tsp sea salt
Blend the soup with chopped roasted pumpkin, curry powder, cayenne and heavy cream cream.
29 oz roasted skinless pumpkin, ½ tsp cayenne pepper powder, 1¼ tsp curry powder, 3/4 cup heavy cream
Serve hot with sour cream and pumpkin seeds.
sour cream, pumpkin seeds
To roast the pumpkin, cut it in a smaller slices, remove the seeds. Don’t throw the seed, you can use them afterwards. Place it on the baking tray, lined with parchment paper or silicone mate. Slice pumpkin and place it on the baking tray. Bake in preheated oven 180 °C / 350 °F until soft – about 1 hour, depending on how thick your pumpkin slices are. Check with a fork, if it’s soft. Then let it cool a little, remove the skin and it is ready to be blended into puree.