Fish with saffron
first courses from Italy
Cream of pumpkin soup with lentils
Cream of pumpkin soup with lentils
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A good warm velvety and creamy ...
preparation
step 1
Cut the pumpkin into cubes and potato, a whole onion very coarsely and put everything in a pan with a little oil.
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.
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.
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.
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.