in Soup Recipes

Pumpkin soup with lentils

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Ingredients for 4 servings:

  • 2 tbsp oil
  • 1 onion(s)
  • 3 garlic cloves
  • 1 tsp turmeric
  • ½ tsp coriander
  • ½ tsp cumin
  • ½ tsp chili flakes
  • 750 g pumpkin flesh
  • 150 g lentils, red
  • 1 liter of hot water
  • salt and pepper
  • 100 g yogurt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chop the onion and garlic. Dice the pumpkin. Heat the oil and sauté the onion and garlic until translucent. Add the turmeric, coriander, cumin, and chili flakes and stir-fry for 2 minutes. Add the pumpkin, lentils, and 1 liter of hot water and simmer for 20 minutes, until the lentils and pumpkin are tender. Puree everything and season with salt and pepper. Heat the soup until hot and serve. Garnish with the yogurt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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