Fragrant pumpkin soup with lentils and coriander

Pre-roast the red pepper, peel it, and make a puree.

Roast coriander seeds in a dry pan and crush them in a mortar.

Finely chop the onion. Pour 1 tsp of vegetable oil into the pot and sauté the onion until translucent, stirring.

Add diced pumpkin and sauté over medium heat, stirring and adding a little water if necessary, for about 5-7 minutes.

Add lentils, pour in broth or water, bring to a boil, add spices, and cook until lentils are soft, about 15-20 minutes.

Add puree of roasted pepper to the ready soup and blend everything together.

Add salt and pepper to taste.