John Myers
Pumpkin Soup with Red Lentils
The perfect pumpkin soup with red lentils recipe with a picture and simple step-by-step instructions.
- 600 g Hokkaido pumpkin
- 500 g Tomatoes
- 1 Vegetable onion
- 200 g Cream 30% fat
- 0,25 liter Semi-Dry white wine
- 1 Chopped garlic
- 1 Red peppers
- 3 tablespoon Tomato paste concentrated three times
- 2 tablespoon Harissa paste
- Arugula
- 150 g Red lenses
- 1 Tablespoon (level) Cane sugar
- Wash the pumpkin and bake in the oven at 200 degrees for about 20 minutes. It’s easy to cut, in the meantime dice the tomatoes and onions and wash the lentils.
- Fry the onions with a little sesame oil. Add the tomatoes and lentils and add 2 liters of water. Add the garlic (2 cloves), tomato paste, peppers, harissa and sugar and simmer with the lid on for 15 minutes.
- Add the diced pumpkin to the soup and simmer for another 25 minutes. Then add the wine and rocket (a handful) and simmer for another 5 minutes.
- Now stir in the cream and season with salt and pepper. I cooked the pumpkin with the skin on.
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