Pumpkin soup with red lentils and smoked tofu

Steps

1. Dice the pumpkin (no need to peel Hokkaido) and rinse the lentils.
2. Simmer the pumpkin and lentils in the vegetable stock with garlic, ginger and salt for 20 minutes.
3. Add the coconut milk and blend the soup until smooth.
4. Dice the smoked tofu and fry it in a dry pan for 4 minutes.
5. Serve the soup topped with the tofu and pumpkin seeds.