Lentil and pumpkin soup
Procedure
Ingredients · Servings 4
- 300 g lentils
- 500 g cleaned pumpkin
- Curry spoons
- 3 teaspoons sweet paprika
- Onions
- Carrots
- 4 tablespoons extra virgin olive oil
- Water or vegetable broth
- Chili pepper if you like
Method · 1 h 10 min
- My ultimate comfort food, a deliciously balanced contrast of flavors and textures. It warms the soul, heart, and stomach on these cold days...
- My ultimate comfort food, a deliciously balanced contrast of flavors and textures. It warms the soul, heart, and stomach on these cold days...
- My ultimate comfort food, a deliciously balanced contrast of flavors and textures. It warms the soul, heart, and stomach on these cold days...
- My ultimate comfort food, a deliciously balanced contrast of flavors and textures. It warms the soul, heart, and stomach on these cold days...
- My ultimate comfort food, a deliciously balanced contrast of flavors and textures. It warms the soul, heart, and stomach on these cold days...
Clean the pumpkin and cut it into cubes of different sizes, this way the smaller ones will fall apart and form a nice cream and the larger ones will be perfect to eat.
Meanwhile, finely chop the onion and carrots and sauté them in a drizzle of olive oil. Let them cook for a few minutes.
At this point we add the curry, paprika, chili pepper and lentils and sauté so that they take on the various aromas.
Cover everything with hot water (23 fingers above the vegetables) and cook for 20 minutes over medium-low heat. After 20 minutes, add the pumpkin and cook for 30 minutes.
Add salt only at the end of cooking, so the lentils are softer, and serve with grated spicy pecorino cheese and rye bread croutons.
