Creamy Roasted Pumpkin Soup with Spiced Lentil Salad

• 1200 g pumpkin⇄
• 2 small onion⇄
• 4 cloves garlic⇄
• 8 tbsp olive oil⇄
• 1 tsp salt⇄
• 0.5 tsp black pepper⇄

1. 1.Preheat the oven to 200°C.
2. 2.Peel and cube the pumpkin into 2cm pieces, quarter the onions, and leave garlic cloves unpeeled.
3. 3.Toss everything with olive oil, salt, and pepper on a large baking tray, ensuring even coating.
4. 4.Spread in a single layer for even roasting.

💡 Cut pumpkin pieces uniformly to ensure they roast at the same rate.

• 200 g green lentils⇄
• 800 ml water⇄

1. 1.Rinse the lentils under cold water.
2. 2.Place them in a medium saucepan with water, bring to a boil over medium-high heat, then reduce to a simmer.
3. 3.Cook for 25-30 minutes until tender but still holding shape, checking for doneness after 20 minutes.

💡 Avoid overcooking lentils; they should retain a slight bite for the salad.

1. 1.Place the tray of pumpkin, onion, and garlic in the preheated oven at 200°C.
2. 2.Roast for 25-30 minutes, turning halfway, until the pumpkin is golden and caramelized at the edges and fork-tender.

💡 Check the edges of the pumpkin for a deep golden color as a sign of flavor development.

• 4 tbsp pumpkin seeds⇄

1. 1.Heat a small dry skillet over medium heat.
2. 2.Add pumpkin seeds and toast for 2-3 minutes, stirring constantly, until they start to pop and turn golden.
3. 3.Remove immediately to prevent burning.

💡 Stay attentive while toasting seeds as they can burn quickly.

• 2 tbsp olive oil⇄
• 2 tbsp lemon juice⇄
• 1 tsp ground cumin⇄
• 0.5 tsp ground coriander⇄
• 0.5 tsp salt⇄
• 0.25 tsp black pepper⇄
• 2 tbsp fresh parsley⇄

1. 1.Drain the cooked lentils and let them cool slightly for 5 minutes.
2. 2.In a mixing bowl, combine lentils with olive oil, lemon juice, cumin, coriander, salt, and pepper.
3. 3.Stir in chopped parsley for freshness.
4. 4.Set aside at room temperature.

💡 Taste and adjust seasoning after mixing to balance the flavors.

• 1200 ml chicken or vegetable broth⇄
• 12 tbsp coconut cream⇄
• 1 tsp ginger powder⇄
• 1 tsp nutmeg⇄

1. 1.Remove roasted vegetables from the oven.
2. 2.Squeeze garlic from its skin.
3. 3.Transfer all vegetables to a blender or large pot.
4. 4.Add broth, coconut cream, ginger, and nutmeg.
5. 5.Blend on high for 1-2 minutes until completely smooth, or use an immersion blender in the pot.
6. 6.Reheat gently on the stove over low heat if needed, stirring to avoid sticking.

💡 Blend in batches if using a countertop blender to avoid overfilling and splattering.