Pumpkin Soup with red lentils.

Pumpkin Soup with red lentils.
 
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This recipe was uploaded
by megaden

 
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Ingredients

Ingredients
Method
 
  • 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.
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

Pumpkin Soup with red lentils.

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alt

This recipe was uploaded by megaden

 
 

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
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