Simple Pumpkin Soup - Vegan

Just pumpkin soup without all the extras. I made it up myself based on a non-vegan recipe. My tip is to use organic pumpkin for a more intense flavor.

• Ready In: 25 mins
• Serves: 2-3

Ingredients

• 1  onion
• 1  garlic clove
• 2  tablespoons  vegetable oil (not olive)
• 1 (700 -900 g)  fresh pumpkin
• 2  potatoes
• 30  g wheat flour
• 750  ml  vegetable stock
• 1  teaspoon fresh thyme
• 3  cm ginger (optional)
• 100  g red lentils (optional)

Directions

1. Chop onion and garlic to small pieces.
2. Fry lightly in oil in a casserole.
3. Peel and chop the pumpkin -save the seeds- and potatoes.
4. Mix flour with a little water.
5. Put onions, pumpkin, potatoes, flour and stock in casserole (if you use dried lentils, wash them and put them in at this point. If canned, add them at the end).
6. Let simmer until pumpkin is soft, about 15 minutes.
7. Add thyme, ginger and salt if needed.