Orange soup

We are having a slow going spring here in Emden and soup still sounds good. They are predicting warm weather for the weekend and I spotted southern German white asparagus in the shops yesterday so I thought it best to clear out the winter veggies so I can make room for spring veggies from the market.

Orange soup (16)

What you need:

pumpkin
butternut squash
sweet potatoes – peeled
carrots
onions
garlic
red lentils, rinsed and soaked if necessary
Knorrs “fond du chef” chicken (better than bouillon!)
Patak Madras curry paste

Orange soup (9) Orange soup (4)

What to do:

Roast the vegetables in the oven at 180 degrees celsius (350 F) until the pumpkin collapses – about one hour. I leave the skin on the squash and pumpkin and just poke some air holes – this makes seed removal a breeze! Cool the veggies and clean up the squash and pumpkin.

Orange soup (11)

Toss veggies in a sturdy stockpot, add the lentils and cover with water plus a few inches and cook until lentils are soft.

Orange soup (7)

I added two containers of fond du chef and a few hearty tablespoons of curry paste. We like it hot so adjust your dosage to your preference.

Orange soup (10)

Run your immersion blender through the mix and add water if necessary. Simmer another 20 minutes or so and serve with coriander garnish – or not whatever you like.

Hubby gave this quick and easy dinner top marks because it relieved most of the symptoms of his head cold.

What do you think?

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