Carrot-pumpkin-lentil soup with an Asian twist

Name: carrot-pumpkin-lentil soup with an Asian twist
Cook time: 30 min
Total time: 42 min
Yield: 4
Ingredients: 2 stem chilled lemongrass lemongrass; 4 cm fresh ginger; 500 g winter carrot; 400 g chilled pumpkin pieces; 200 g dried red lentils; 2 vegetable stock; 1,5 liter tap water; 1 broken roll fresh puff pastry; 2 el (olive oil; 1 el Sesame seed; 4 medium sized egg; 1 tray cress

Homemade pumpkin soup with lentils, winter carrot, ginger, lemongrass and breadsticks.

Ingredients

Kitchen Stuff

1 baking paper
1 blender

Directions

Preheat the oven to 200 ºC.
Meanwhile, with the back of a knife, cut the stalks of lemongrass and cut each stalk into 3 pieces. Peel and grate the ginger.
Peel the winter carrot and cut into 2 cm pieces.
Put the lemongrass, ginger, winter carrot, pumpkin pieces, lentils, bouillon tablets and the liter of water in a large pan and bring to the boil.
Cook for 20 minutes on medium heat or until the carrot is done (check this by poking in with a fork).
In the meantime, brush the puff pastry with the oil. Sprinkle with the sesame seed.
Cut the puff pastry in width in 16 strips.
Place on a baking sheet covered with parchment paper and turn the ends of each bar in the opposite direction to create a spiral.
Season to taste with pepper and salt and bake in the middle of the oven for about 12 minutes until golden brown and done.
Meanwhile, bring a pot of water to the boil. Add the eggs and cook for 6 minutes. Drain and frighten under cold running water, peel and halve them.
Remove the soup pan from the heat and remove the lemongrass. Puree the soup with the hand blender and season with salt and pepper.
Distribute over the bowls. Place 2 half eggs in each bowl and garnish with the cress. Serve with the breadsticks.