Pumpkin and sweet potato puree soup
Description
Hearty and aromatic soup. This soup is dietary and low-calorie. You can use meat broth (chicken or beef), vegetable broth, or just plain water. The soup is best served immediately after cooking; however, if you've made a large portion, store it in the refrigerator and reheat before serving (you may add a little water). Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. Peel the shallots, then sauté them in a large pot with butter over medium heat. Peel the sweet potato and cut it into cubes.
- 2
Step 2
2. Peel the pumpkin and cut it into pieces the same size as the sweet potato.
- 3
Step 3
3. Add pumpkin, sweet potato, lentils, garam masala, bay leaf, and salt to taste to the saucepan, and continue cooking for another 5 minutes.
- 4
Step 4
4. Pour in the chicken broth and bring to a boil, then cover with a lid, reduce the heat, and continue simmering over low heat for 30-45 minutes, until the vegetables and lentils are tender.
- 5
Step 5
5. Remove the bay leaf. Use an immersion blender to puree the soup.
- 6
Step 6
6. Serve the soup hot, garnished with a sprig of fresh herbs.