Lentil soup and roasted pumpkin

Preheat the oven at 180 °.

Prepare your ingredients: Soak the lentils from the previous night; Cut the pumpkin into cubes; wash, peel and chop the fine onion; wash, peel and snack the carrot in cubes; Ranking the ginger.

Mix the pumpkin cubes with half the olive oil, salt and place on a baking can. Roast until you are tender, stirring occasionally (approximately 25 mins).

Apart, in a large pot, heat the rest of the olive oil. Add the onion and carrot and cook until slightly golden. Add ginger, curry paste and cook for a couple of minutes.

Prepare the broth according to the container instructions and keep heating up without boiling.

Add the white wine and add the ground tomato, the broth of vegetables, the coconut milk, the lentils and the roasted pumpkin.

Cook over low heat for 25 mins.

The original recipe uses homemade broth, if you have at home or prefer to prepare it, go ahead!

Virginia demaria, day by day, 2015. Adapted.

If you prefer to make homemade broth: it throws in a pot with olive oil the vegetables that you have well washed and cut into small pieces, sofríe about 5 mins, then add 1-2 l of hot water and hope that boils. Colar and use.