Pumpkin season equals pumpkin soup! ๐๐ I usually add some red lentils to the soup to make it even more nutritious, and no one notices. ๐ Pumpkin seeds also contribute to its nutritional value, especially in terms of zinc, which helps strengthen our immune system as we head into the new school year. ๐ช
Pumpkin Soup with Red Lentils
Jasmina
Pumpkin season equals pumpkin soup! ๐๐ I usually add some red lentils to the soup to make it even more nutritious, and no one notices. ๐ Pumpkin seeds also contribute to its nutritional value, especially in terms of zinc, which helps strengthen our immune system as we head into the new school year. ๐ช
Peel the pumpkin, remove the stems and seeds, and cut it into smaller pieces. Place them in a large pot or pressure cooker. Clean the carrots and add them (in case you didn't have enough pumpkin). Add water.
Rinse the red lentils in a colander and add them to the pot.
Add peeled and cut onion, concentrated tomato sauce, soup seasoning, salt, pepper, and hot pepper powder.
Cook until the pumpkin and lentils become soft. In a regular pot, this takes about 25 minutes, in a pressure cooker, about 8 minutes.
Once the soup is cooked, blend it with an immersion blender until it becomes creamy. Optionally, add a tablespoon of extra virgin olive oil and mix.
Serve hot and sprinkle pumpkin seeds on top.
Tips and Info
If you don’t have enough pumpkin, you can add 1-2 carrots or one sweet potato.Instead of ButterNut pumpkin, Hokkaido pumpkin works great as well.
Hello, Iโm Jasmina, and Iโm very happy that you found my recipe blog. My wish is to inspire you and to show you that healthy food can also be beautiful and taste great!
