Fragrant pumpkin soup with lentils and coriander

4 servings

40 minutes

Enjoy spicy, hot, aromatic soup!

Energy value per serving

• Calories: 201.9
• Proteins: 11.8g
• Fats: 1.3g
• Carbohydrates: 36.9g

Ingredients

• Pumpkin: 400 g
• Red lentils: 150 g
• Sweet pepper: 370 g
• Onion: 1 pc
• Vegetable broth: 1 l
• Smoked paprika: 1 tsp
• Coriander seeds: 1 tsp
• Red pepper flakes: 2 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Pre-roast the red pepper, peel it, and make a puree.

   Required ingredients:

   • Sweet pepper: 370 g

2. Roast coriander seeds in a dry pan and crush them in a mortar.

   Required ingredients:

   • Coriander seeds: 1 teaspoon

3. Finely chop the onion. Pour 1 tsp of vegetable oil into the pot and sauté the onion until translucent, stirring.

   Required ingredients:

   • Onion: 1 piece

4. Add diced pumpkin and sauté over medium heat, stirring and adding a little water if necessary, for about 5-7 minutes.

   Required ingredients:

   • Pumpkin: 400 g

5. Add lentils, pour in broth or water, bring to a boil, add spices, and cook until lentils are soft, about 15-20 minutes.

   Required ingredients:

   • Red lentils: 150 g
   • Vegetable broth: 1 l
   • Smoked paprika: 1 teaspoon
   • Red pepper flakes: 2 tablespoons

6. Add puree of roasted pepper to the ready soup and blend everything together.

   Required ingredients:

   • Sweet pepper: 370 g

7. Add salt and pepper to taste.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste