830 g / 29 ozroasted skinless pumpkin(1 small pie pimpkin)
1tspwhole pepper mix
1 1/4tspcurry powder
200mlheavy cream(3/4 cup)
sour creamfor garnish (optional)
pumpkin seedsfor decoration (optional)
Heat pot with olive oil, add chopped carrot and garlic. Cook few minutes.
Add lentils, water, bay leaves, pepper and salt. Cook 12 min after boiling.
Blend the soup with chopped roasted pumpkin, curry, cayenne and heavy cream cream.
Serve hot with sour cream and 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.