Pumpkin soup with lentils, feta and crusty bread

Name: pumpkin soup with lentils, feta and crusty bread
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 white onions; 1 garlic; 1 el traditional olive oil; 1 tl ground cumin; el sambal manis; 400 g chilled pumpkin pieces Organic; 500 ml water; 400 g lentils in pot; 75 g feta; 7 g fresh chives

Soup of pumpkin, lentils, feta, onion, cumin and pumpkin seeds.

Ingredients

1 white onions
1 garlic
1 el traditional olive oil
1 tl ground cumin
El sambal manis

400 g chilled pumpkin pieces Organic
500 ml water
400 g lentils in pot
75 g feta
7 g fresh chives

Kitchen Stuff

1 Blender

Directions

Chop the onion and finely chop the garlic.
Heat the oil in a soup pan and fry the onion, garlic, cumin and sambal 3 min. Add the pumpkin cubes and the water.
Bring the soup to a boil and cook over medium heat for about 5 minutes. Puree with a hand blender. Season with pepper and salt.
Drain the lentils and add to the soup. Heat for 3 minutes.
Meanwhile, crush the feta and finely chop the chives.
Divide the soup over the bowls and garnish with the feta, pumpkin seeds and chives. Serve extra sambal if necessary.