Pumpkin and Lentil Soup

Name: Pumpkin and Lentil Soup
Total time: 40 min
Yield: 4
Ingredients: cumin — 1 ч. л.; garlic — 2 зубчика; onion — 1 шт; pumpkin — 500 г; red lentils — 120 г; black pepper — по вкусу; salt — 1 ч. л.; sunflower oil — 2 ст. л.; water — 1 л

Russian cuisine

Editorial 40 min 4 servings

Beginner 49 kcal/100 g updated November 13

A thick puréed soup of pumpkin and red lentils with cumin and garlic. Warming and filling, with no meat.

Ingredients

Servings:4

Nutrition facts (per 100 g)

Calories: 49 kcal
Protein: 2.1 g
Fat: 1.7 g
Carbohydrates: 6.8 g

Method

Peel and cube the pumpkin, finely chop the onion and mince the garlic. Rinse the lentils.
Heat the oil in a pot, fry the onion for 4–5 minutes over medium heat, add the garlic and cumin and keep over the heat for 1 minute.
Add the pumpkin and lentils, cover with water and add salt. Bring to a boil and cook over low heat for 20 minutes, until the pumpkin and lentils are soft.
Blend the soup with an immersion blender into a smooth purée, adding a little hot water if needed.
Taste, add more salt and pepper. Heat for 2 minutes and serve hot.