Pumpkin Cappuccino with Red Lentils

For the pumpkin cappuccino with red lentils, first halve the pumpkin, remove the seeds and cut into cubes (approx. 2 x 2 cm). Peel the onion and also cut into cubes.

Heat butter in a saucepan, sauté onion and pumpkin, add spices and pour in soup and cream. Bring to a boil. Simmer for about 10-15 minutes, then remove the bay leaf.

Meanwhile, bring about 400 ml of water to a boil in a small saucepan and gently simmer the lentils in the unsalted water for 5 minutes. Remove from heat and let steep.

Season soup with orange juice, orange zest, salt, pepper and nutmeg, puree finely with a hand blender. Then add the lentils with cooking water.

Serve the pumpkin cappuccino with red lentils garnished with milk foam.

Preparation Tip:

Garnish the pumpkin cappuccino with red lentils with herbs if desired.

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