Hot lentil and pumpkin soup

Light dinner for 4 people

2 tbsp olive oil

1 red union (roughly chopped)

1 leek (diced in rings)

500 g hokkaido pumpkin (peeled and cubed)

150 g red lentils

2 fresh hot chilli’s

1 l vegetable broth

1 tsp turmeric powder

1 tsp paprika powder

1 tbsp curry powder

1. In a large pan, heat up the olive oil. Add the unions and leek and sauté for approximately 3 minutes.
2. Add the pumpkin and chilli’s and sauté for another 5 minutes. Stir occasionally.
3. Add the lentil and deglaze the pan with the vegetable broth. Bring it back to the boil, cover with a litt simmer on medium heat for approximately 20 minutes.
4. Blend the soup until smooth and season with turmeric, paprika and salt and pepper to taste.
5. Serve with a sprinkle of curry powder on top and BON APPÉTIT!