Red Curry Lentil, Pumpkin Soup

A fearless blend of spices that tames even the boldest taste buds. Seasoned with a touch of Fromance magic… it warms you up every day.

Ingredients for 4 portions:
2 tablespoons of olive oil
1 onion, finely chopped
2 tablespoons of curry paste
400 grams of pumpkin, diced
200 grams of dried red lentils
400 ml of coconut milk
500 ml of vegetable broth
Lime juice
15 grams of chopped cilantro
1 spring onion, sliced
4 tablespoons of coarsely chopped pumpkin seeds
Optional: chili flakes

Preparation:

Sauté the onion in some olive oil in a soup pot until translucent. Add the red curry paste and stir for 2 minutes.
Add the pumpkin, lentils, coconut milk (reserve 4 tbsp), and vegetable broth, and bring to a boil.
Let it simmer over low heat for about 20 minutes until the lentils fall apart.
Puree the soup with an immersion blender and season with lime juice, pepper, and salt.

Mix 1 heaping tablespoon of WildWestland Garlic & Herb Affair with 4 tablespoons of coconut milk.
Divide into 4 bowls and garnish with the red curry/coconut mixture, cilantro, spring onion, pumpkin, and optionally some chili flakes.

Serve with freshly baked bread and the remaining WildWestland Garlic & Herb Affair.