Lentil, leek and zucchini soup | Soup and cream recipe

Ingredients

• 2 garlic cloves
• 1 small leek, trimmed and washed
• 1 small zucchini
• 2 tomatoes
• 15 ml (1 tablespoon) of fresh ginger, grated
• 15 ml (1 tablespoon) of honey
• 5 ml (1 teaspoon) of ground cumin
• 2.5 ml (1/2 teaspoon) of ground cinnamon
• 2.5 ml (1/2 teaspoon) of ground turmeric
• 180 ml (3/4 cup) of red lentils, rinsed
• 1 L (4 cups) of homemade or store-bought vegetable broth
• 250 ml (1 cup) of coconut milk
• Cilantro, to taste
• Roasted pumpkin seeds
• Vegetable oil, in sufficient quantity
• Salt and pepper, to taste