Anti-Aging Pumpkin Cream Soup

Name: Anti-Aging Pumpkin Cream Soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 bunch Soup Greens; 1 Onion; 7-10 Tbsp salt, curry powder, pepper; 600 g Hokkaido Pumpkin; 1 piece (approx. 20 g each) Ginger; 4 TABLESPOONS Olive oil; 150 g red lentils; 500 ml coconut water; 2 Chicken fillets (approx. 150 g each); 1/2 small radicchio; 4 Stem/s Parsley

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

Our evening care ritual presents itself as bright as Venus in the night sky. We are sure: At the end of our little enlightenment workshop you too will become the evening star

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 bunch Soup Greens
1 Onion
7-10 Tbsp salt, curry powder, pepper
600 g Hokkaido Pumpkin
1 piece (approx. 20 g each) Ginger
4 TABLESPOONS Olive oil
150 g red lentils
500 ml coconut water
2 Chicken fillets (approx. 150 g each)
1/2 small radicchio
4 Stem/s Parsley

Directions

1
Soup greens clean or peel, wash and cut into pieces. Peel and chop the onion. Mix the soup greens, onion and 2 tsp. salt in the universal chopper to a paste. Wash the pumpkin and scrape out the seeds with a spoon. Dice the pumpkin. Peel and finely grate the ginger.
2
Heat 2 tablespoons of oil in a saucepan. 1⁄2 Sauté TL curry in it. Sauté pumpkin in it. Add lentils, vegetable paste, ginger, coconut water and 3⁄4 l water. Bring to the boil and simmer covered for about 15 minutes.
3
Wash the chicken and pat dry. Heat 2 tablespoons of oil in a frying pan. Fry the fillets for 10-12 minutes. Season with salt and pepper. Wash radicchio, shake dry and cut into short strips. Wash parsley and shake dry, pluck off leaves and chop. Add the radicchio to the fillets and let them collapse. Tear the fillets with two forks.
4
Meanwhile take out 2 ladles of soup and puree the rest. Put the pumpkin-lentil mixture back into the pot and season with salt, pepper and curry. Arrange soup and chicken pan. Sprinkle with parsley.