Pumpkin soup “All Week long” with quinoa breakfast

Ingredients:

• 1.2 kg Hokkaido pumpkin
• 1 piece (approx. 4 cm each) ginger
• 2 Onions
• 3 tbsp oil
• 75 g Red lenses
• 1 can (400ml) unsweetened coconut milk
• 1 tbsp Vegetable broth (instant)
• 50 g colorful quinoa
• Salt, cayenne pepper
• 3 stem / s mint
• 1-bed cress
• 2-3 tbsp Lime juice
• 100 g Feta

Method:

1. Wash the pumpkin, cut into wedges and remove the seeds. Roughly dice the pumpkin. Peel the ginger and grate finely. Peel and dice the onions.
2. Heat 2 tablespoons of oil in a large saucepan. Sauté the onions in it. Briefly sauté the pumpkin, ginger, and lentils. Pour in 1 liter of water and coconut milk, bring to the boil, stir in the stock and simmer covered for about 20 minutes.
3. Rinse the quinoa and cook in salted water for 12–15 minutes. Wash mint, roughly chop. Cut the cress from the bed.
4. Drain the quinoa and fry in 1 tablespoon of oil. Puree the soup finely. Season to taste with salt, cayenne pepper, and lime juice. Crumble the feta. Sprinkle the soup with quinoa, feta, mint, and cress.