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500 g Kürbisfruchtfleisch (Hokkaido)
1 mittelgroße, weiße Zwiebel
1 TL Rapsöl
1 Knoblauchzehe
1 Stück Ingwer (ca. 2 cm)
1 Süßkartoffel (ca. 150 g)
500 ml Gemüsebrühe
50 g rote Linsen
200 ml Kokosmilch
1/2 TL gelbe Currypaste
Salz
Pfeffer
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