Vegetable soup with pumpkin and lentils
4 servings
40 minutes
Vegetable soup with pumpkin and lentils is a true symphony of Italian cuisine flavors. It combines the sweetness of pumpkin, the richness of bacon, and the aroma of spices to create a harmonious and warming dish. Historically, such soups were made in rural regions of Italy using seasonal vegetables and legumes for a hearty meal. Red lentils give the soup thickness and a nutty hue, while rosemary and cumin fill it with a spicy, slightly woody aroma. It’s an ideal choice for cool evenings, served with crusty bread or grated Parmesan. It is not only nutritious but also healthy due to the fiber, vitamins, and protein contained in its ingredients.
1
Finely chop the garlic and onion, cut the bacon into pieces, the pumpkin into small cubes, and the carrot into half circles.
- Onion: 1 head
- Garlic: 5 clove
- Bacon: 80 g
- Pumpkin: 400 g
- Carrot: 2 pieces
2
In a deep skillet, fry the bacon, onion, and garlic until golden brown, season with cumin, hold for a couple more minutes, and add pumpkin and carrot.
- Bacon: 80 g
- Onion: 1 head
- Garlic: 5 clove
- Caraway: 1 tablespoon
- Pumpkin: 400 g
- Carrot: 2 pieces
3
Fry for 10 minutes, then add salt, pepper, lentils, and rosemary, and pour everything with broth.
- Red lentils: 200 g
- Chopped fresh rosemary: 2 tablespoons
- Chicken broth: 1.5 l
- Salt: to taste
- Ground black pepper: to taste
4
Cook covered on low heat until done, about 12-15 minutes.
