members recipes

Ingredients
Pumpkin Flesh (I like Butternat pyriform) 500 g.
Celery 4 pieces
Green Basil 2 twigs.
1 sprig fresh Rosemary.
White onion 1 PCs.
Garlic 5-6 teeth.
Red lentils 125 g
Salt, black pepper.
Cream (10%) 100 g
Olive oil
Fresh mint
Roasted pumpkin seeds.

Method
Pumpkin cut into small cubes. White onion and celery chop on a diced a little less than a pumpkin. Chop rosemary leaves and garlic.

At the bottom of the pot, add 2 tablespoons olive oil, garlic and rosemary. Fry half a minute and add pumpkin. Constant mesh fry 5 minutes, then add the onion and celery and fry for another 5 minutes. Then add a litre of hot water and lentils. Bring to a boil, and decrease the fire and cooking under a lid for about 15-20 minutes until the lentils are naturally mashed.

Remove saucepan from heat, add fresh basil and mix well by blender to a purée. Then return to the fire, add cream, stay for 2-3 minutes stirring and remove from heat.

When decorate soup with fresh mint and roasted pumpkin seeds