For the Dutch publisher ‘Uitgeverij Snor’, Tal and I shot more than 50 food photos that will be published in a new cookbook. It’s called ‘Relax Mama’ and it contains over 50 recipes by mothers who want to cook healthy for their kids but without a lot of effort.
We collected recipes from friends, mothers from all over the Netherlands and Belgium (and even one from Berlin!) and added some of our own family favorites as well. Also in the book we included a few recipes from the publisher Claudette herself: she turned out to be a very good cook. This comforting soup is good for lazy days, for days you feel you need some extra vitamins, for days you’re just very much into soup. Yes, for a day like today!
Action Time: 20 minutes + 30 minutes cooking
1/2 orange pumpkin (Hokkaido)
2 tbsp olive oil
1 onion, chopped
1 clove of garlic, chopped
3 tsp curry powder or garam masala
10.5 oz/300 g red or dried brown lentils
1 gallon/1 litre vegetable stock
1 can of coconut milk (13.5 fl.oz/400 ml)
a handful of fresh cilantro, chopped
Extra: hand blender
1. There’s no need to peel the pumpkin: just remove the seeds and cut it into cubes. Heat the oil in a large pot, cook the onion and garlic for about 2-3 minutes. Add the pumpkin and curry powder or garam masala and cook for about 4 minutes. Add the lentils and stock and bring to a boil. Turn the heat down and simmer over a low heat, covered, for about 30 minutes until the lentils are soft.
2. Puree the soup with a hand blender. Add the coconut milk, heat for 2-3 minutes more. If you prefer a less thick soup, add more stock. Season to taste with salt and peper. Serve the soup in bowls and sprinkle with cilantro.