Pumpkin Soup revisited

Last Saturday, in honor of Allhelgona (All Saints is maybe what call it in English), I made pumpkin soup, even though it's maybe more suitable for Halloween. Anyhow, I had a pumpkin at home and decided to use it. Seasoning it correctly was an intense struggle; it was me, the lemon, the curry and the chutney against the soup. FInally it turned out quite nicely.


For like an army of hungry people (seriously, it makes a lot, but you can always freeze it)
2 kg pumpkin, without seeds and stalk
2 big potatoes
4 carrots
3 onions (or 2 if they're enormous)
4 cloves of garlic
30 g ginger
Oil
2 dl red lentils
2 tsp smoked paprica powder
1 tbsp. regular paprica powder
Herb salt
Pepper
13 dl water (if it's boiling it will go faster)
1 dl mango chutney (spicy if you want the soup a bit hotter)
Salt and pepper for seasoning
2 tbsp. orange or lemon juice
1 tbsp. curry (might be more or less depending on how hot your curry is)
2 dl cooking cream (iMat)

Cut the pumpkin in strips, a couple of centimeters wide. Drizzle some oil over and roast in the oven until it's soft (this will depend on how thick slices you make), in about 225 degrees. When done, use a knife to peel the pumpkin slices and chop them up.
Chop the rest of the veggies; don't waste your time making the pieces super small and beautiful, you're going to mix it later. Start by frying the onion and garlic until they're soft. Then add the potatoes, pumpkin and carrots, fry for a couple of minutes then add the rest of the ingredients, but not the cream. Bring to a boil, then let simmer for about 30-45 minutes until it's all soft and tasty. Mix with a hand blender, season with salt and pepper and add the cream. Taste if anything is needed, otherwise top with some pumpkin seeds and serve to the army at hand.