5

share on

Cream of pumpkin soup with lentils

ingredients

servings

4

Iodized salt

to taste

White pepper

to taste

Extra virgin olive oil

1 spoon

Fresh rosemary

1 sprig

Potatoes

1 unit

Tropea onion

1 unit

Lentils

200 oz

Pumpkin

400 oz

Vegetable broth

1 fl oz

first courses from Italy

Cream of pumpkin soup with lentils

Cream of pumpkin soup with lentils

vegan high in fiber high in iron high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cream of pumpkin soup with lentils

A good warm velvety and creamy ...

Cream of pumpkin soup with lentils step 1

step 1

Cut the pumpkin into cubes and potato, a whole onion very coarsely and put everything in a pan with a little oil.

Cream of pumpkin soup with lentils step 2

step 2

Sauté for a few minutes, add salt, add a few leaves of rosemary and then the vegetable soup (carrot, onion and celery) or boiling water for a recipe even more light.

Cream of pumpkin soup with lentils step 3

step 3

Leave aside one or two ladles of broth. Cook over medium heat for 20 minutes. When cooked, blend until creamy. If this is too thick, add the stock kept aside.

Cream of pumpkin soup with lentils step 4

step 4

The lentils should only be boiled in salted water and seasoned with a little oil. Cook over low heat for about 30 minutes.

Cream of pumpkin soup with lentils step 5

step 5

Spread the pumpkin cream into a bowl and place the lentils in the center by completing with a sprig of rosemary and white pepper. Serve with croutons.

Loading pic