Monday, November 2, 2020



Pumpkin - the queen of autumn, fits perfectly into the colours of the surroundings. I like to use it in soups and other warming dishes. Its colour is delightful and very appetizing. I always want more and more:)


  • 50 g of shallots
  • 3 cloves of garlic
  • 1/2 cm of a slice of ginger root
  • 2 tablespoons of olive oil
  • 250 g butternut squash
  • 200 g of potatoes
  • 100 g of carrots
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon of curry
  • salt and pepper
  • 1 teaspoon of home-made vegetable seasoning (mixed dried vegetables, salt, turmeric and granulated garlic)
  • 50 g of red lentils
  • 500 ml of boiling water
  • 1 teaspoon of tomato puree
  • 100 ml of canned coconut milk

  • for serving: balsamic vinegar cream, chilli flakes


  1. In a pot, sauté finely-chopped shallots, garlic and ginger with olive oil.
  2. Add diced pumpkin, potatoes and carrots.
  3. Stew for about 10 minutes (stir from time to time)
  4. Add turmeric, curry, salt, pepper, vegetable seasoning and lentils.
  5. Pour boiling water over it and cook for about 20 minutes (until the vegetables are tender).
  6. Add tomato paste and coconut milk.
  7. Blend the soup until smooth.
  8. Serve with balsamic vinegar cream and chilli flakes.


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