Soup with pumpkin and lentils

Spicy aromatic pumpkin cream soup with lentils – a source of vitamins and nutrients. Bright and endlessly delicious, it is very easy to prepare. Therefore, you will easily please your family.

Portions:

4-5

Ingredient preparation time:

15 minutes

Cooking time:

1 hour

Ingredients

1. Turmeric Premium "Lubystok" - 1 tbsp.
2. Garmon - 300 g
3. Sochevitsa (chervona) - 300 g
4. Carrots - 2 pcs.
5. Onios - 1 pc.
6. Selera (stem) - 1 pc.
7. Tops - 200 ml.
8. Olive olia - 20 ml.

For rib broth:
1. The universal “Chef's Recipes” seasoning "Lubystok" -1.5 tbsp.
2. Salmon (ridge) - 1 pc.
3. Salt for gusto

For decor:
1. Pumpkin grain - 10 pcs.
2. Green leaf lettuce - 1 bunch
3. Tops - 1 tbsp.

Preparation

Cooking the soup base:

  1. Put the peeled pumpkin core together with the washed lentils in a saucepan.
  2. Add salt and turmeric. Cook until cooked.

Cooking fish broth:

  1. Fill the salmon ridge with water, add salt and the universal “Chef’s Recipes” seasoning.
  2. Strain the finished broth and use it for the desired consistency of the soup.

Stew vegetables:

  1. Stew carrots, onions and celery in olive oil.

Ready soup base:

  1. Mix the stewed vegetables and broth in one saucepan, add cream and interrupt with a blender until smooth.
  2. Add more salt if necessary.
  3. We decorate the ready-made cream soup with fresh salad leaves, pumpkin seeds and cream.

Enjoy your meal!