Pumpkin soup with lentils

Ingredients (serves 4)

• Butternut squash700 g
• Red lentils (dry)140 g
• Carrot150 g
• Onion100 g
• Rapeseed / sunflower oil15 g
• Pumpkin seeds20 g

Also: Garlic, water (~1.2 l), salt, pepper, nutmeg

Method

1. Get ready: finely chop the onion and 2 garlic cloves. Peel the pumpkin, remove the seeds and cut it into 2 cm cubes; slice the carrot into rounds. Rinse the lentils.
2. Heat 1.5 tbsp oil (15 g) in a pot over medium heat. Fry the onion and garlic for 5 min until soft. If they start to burn, add a splash of water.
3. Add the pumpkin, carrot and lentils and pour over 1.2 l of water. Bring to the boil over high heat, then simmer over low heat for 20 min until the pumpkin and lentils are soft.
4. While the soup cooks, toast the pumpkin seeds (20 g) in a dry frying pan over medium heat for 2–3 min, stirring, until they start to pop.
5. Take the pot off the heat and blend the soup until smooth. Watch out for hot splashes.
6. Season lightly with salt, add pepper and a pinch of nutmeg. If it's too thick, add a splash of hot water.
7. Ladle into bowls and sprinkle with the toasted pumpkin seeds. Cool any leftovers within 2 hours and keep in the fridge for up to 3 days.