Pumpkin Soup ‒ Kurpitsakeitto

Couple of weeks ago I accidentally got a huge, home-grown pumpkin. Some of it I stuck into a rye lasagna, some of it I used as an extra spice in my signature tar turnips but most of it was still left. People often make a soup out of it so I decided to try one as well. Now pumpkin is an odd vegetable to me and its taste seems rather faint so I spiced it with exotic spices which I rarely use otherwise, in the same manner as I've previously done to a carrot soup.

- 1 kg pumpkin (or carrots)
- 1 leek
- 1 l water
- 1 tablespoon rape oil
- 2 dl coconut milk (or oat cream)
- 200 g red lentils (or horse beans)
- 1 lime
- 1 tablespoon dark syrup
- 1 dose of stock
- 1 chili
- ginger
- salt

Peel and chop the pumpkin. Don't remove the seeds. Cut the leek into circles. Soften the veggies on a frying pan with the oil. Put them into a pot with the water, the lime and the spices. Cook for about ten minutes. Blend smooth. Add the lentils. The soup is ready when the lentils are done.

Nutritional values / l:
energy 1429 kcal
fat 54 g
protein 67 g
carbohydrates 173 g
fiber 48 g