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This recipe was uploaded by megaden
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