28 September

Vegan hokkaido pumpkin and lentils cream soup

 



Today I'll show you a simple and quick recipe for a delicious pumpkin cream soup. Autumn season is the perfect opportunity to prepare it. It's delicate and creamy, and hot peppers and chilli add to its piquancy.


Ingredients for 4 servings:


  • 1 small Hokkaido pumpkin (up to 1 kg)
  • A glass of red lentils
  • 2 carrots
  • 1 liter of broth (previously cooked, possibly from a broth cube)
  • 1 large onion
  • 1 tsp paprika powder
  • 1 tsp chilli
  • 1/2 teaspoon nutmeg
  • salt, pepper to taste
  • Natural coconut yogurt
  • roasted pumpkin or sunflower seeds in a frying pan to sprinkle soup-cream

Method of preparation:


  1. I wash the pumpkin, cut it in half, clean it from seeds and fibers (do not throw away the seeds, they can be sewn 😉)
  2. Then I dice together with the peel.
  3. I wash, peel and dice carrots.
  4. I peel the onions and also cut them into cubes.
  5. I put the pumpkin, carrots and onions in a pot and pour the broth. When the soup boils I reduce the gas/power and cook under cover until the vegetables soft (about 10-15 min).
  6. After it has cooled down, I mix the soup with a blender for cream. I add spices and stir.
  7. To serve the soup, I apply yogurt and sprinkle it with toasted seeds.
Bon Appetit!

Xoxo,
Dorota




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