Red lentil cream soup with pumpkin

4 servings

30 minutes

Red lentil and pumpkin cream soup is a delicate and aromatic dish that combines the sweet softness of pumpkin with the nutty notes of lentils. Its roots trace back to European culinary traditions where simplicity of ingredients meets richness of flavors. This soup is perfect for the autumn-winter season, warming and nourishing the body with beneficial nutrients. A light spiciness from ginger and pink pepper adds zest, while its velvety texture makes it a true gastronomic delight. Served hot, garnished with herbs or a dollop of cream for added depth of flavor. The cream soup works well as a standalone dish or as an elegant first course at festive tables.

Energy value per serving

• Calories: 254.9
• Proteins: 10.1g
• Fats: 10.8g
• Carbohydrates: 29g

Ingredients

• Red lentils: 1 glass
• Pumpkin: 200 g
• Onion: 1 pc
• Garlic: 3 clove
• Salt: to taste
• Ginger: to taste
• Pink pepper: to taste
• Olive oil: 2 tbsp
• Vegetable broth: 1 l

Cooking steps

1. Chop onion, garlic, and ginger finely. Cut pumpkin into small cubes. Rinse the lentils.

   Required ingredients:

   • Onion: 1 piece
   • Garlic: 3 cloves
   • Ginger:  to taste
   • Pumpkin: 200 g
   • Red lentils: 1 glass

2. Heat a skillet with olive oil. First, add the onion and sauté for 2-3 minutes, then add garlic and ginger. Sauté for a few more minutes until the garlic starts to change color.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Onion: 1 piece
   • Garlic: 3 cloves
   • Ginger:  to taste

3. Add pumpkin and lentils, pour in the broth. Bring to a boil, reduce heat and simmer covered until the lentils are cooked for about 15 minutes.

   Required ingredients:

   • Pumpkin: 200 g
   • Red lentils: 1 glass
   • Vegetable broth: 1 l

4. Blend the soup with an immersion blender until smooth. Season with pink pepper and serve.

   Required ingredients:

   • Pink pepper:  to taste