RECETAS Y COCINA

Ingredients

• 2 lb pumpkin
• 1 tin coconut milk
• 1/4 lb lentil peas
• 3 clove garlic
• 1 onion
• 10 seasoning pepper
• 1 oz unsalted butter
• Salt and pepper to taste

Preparation

Boil lentils and retain liquor.

Sauté the onion, garlic and seasoning peppers in the butter, add the diced pumpkin. Allow to sauté for a few minutes until the pumpkin begins to tenderize. Add the coconut milk and bring to simmer for approximately 20 minutes or until the ingredients are soft enough to blend.

Blend and strain the soup, season with salt, pepper to taste.

Add lentils. Return to a simmer and serve.

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