Pumpkin and Lentil Soup
Pumpkin and lentil soup is a quick and nutritious meal soup, ideal for a filling lunch or dinner. The soup is made from soft pumpkin, cooked lentils and spices like paprika powder, cumin and cayenne pepper for a rich flavour. After puréeing it becomes creamy, and you can finish it with grated cheese if you like. Perfect as healthy comfort food and easy to adapt with extra vegetables of your choice.
Ingredients
- 1 large pumpkin (1 kg)
- 400 g cooked lentils
- 2 cloves garlic
- 1.5 liters stock
- 2 teaspoons paprika powder
- 1 teaspoon ground cumin
- a generous pinch of cayenne pepper
- 50 g grated cheese (optional)
Instructions
- 1
Cut the pumpkin into cubes. You can leave the skin on. Finely chop the garlic or use a knoflookpers and put it with some olive oil into a large soeppan.Sauté the garlic pieces, then add the pumpkin. Put the lid on the pan and let it simmer over low heat for about 10 minutes. Stir the pumpkin from time to time.If the pumpkin is nice and soft after 10 minutes, add 1.5 liters of stock (or add water, bring it to a boil and then add stock cubes). Add the drained and rinsed lentils. Let simmer gently for another 10 minutes.Then purée the soup with an staafmixer or put the soup in a blender. Be careful! After that, return the soup to the pan and add the spices. Let it simmer on low heat for a few more minutes. Optionally garnish with some grated cheese.Enjoy your meal, from the Cookinglife team
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