Pumpkin and lentil puree soup
Description
Lentils are rich in plant-based protein and cook much faster than other legumes, making them a favorite among home cooks. Adding pumpkin will enrich the soup with vitamins and make it even more vibrant! Spices will not only give the soup an unforgettable aroma, but also aid digestion. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Rinse the red lentils and cover with broth or water. Bring to a boil, skim off the foam, and simmer over low heat for 5 minutes.
- 2
Step 2
Add the pumpkin, cut into large cubes, and cook until the vegetables are tender.
- 3
Step 3
Finely chop the bacon or pork belly and fry it with finely chopped onion until golden brown.
- 4
Step 4
Sprinkle the onions with spices, let them warm up, but under no circumstances allow them to burn.
- 5
Step 5
Remove the pot with the soup from the heat and blend the soup with a blender until smooth.
- 6
Step 6
Return the soup to the stove and add the contents of the skillet. Season with salt. Stir, bring to a boil, then remove the pot from the heat. Let it steep for about 15 minutes.
- 7
Step 7
Serve the soup hot, with fresh herbs and hot pepper.