Pumpkin-Lentil Puree Soup
Soups • World
Description
All the ingredients cook quite quickly, and the soup turns out to be very hearty. A true autumn recipe, as orange as the fall foliage. And very warming.
Ingredients
- Pumpkin 10 oz
- Dried Turkey 0 oz
- Black Beluga Lentils 5 oz
- Herbes de Provence to taste
- Ginger 0 oz
- Pitted olives 4 pieces
- Goat cheese 0 oz
- Beetroot 5 oz
- Garlic 2 cloves
- Flaky sea salt to taste
Step-by-Step Guide
Step 1
Boil a small beetroot in its skin for about 10 minutes, then remove it from the water and add the peeled and seeded, chopped pumpkin. Add the lentils. Don't be afraid — cooking everything together is much faster, especially since in the end, all the ingredients will go into the blender. Add salt, chopped garlic, and herbs de Provence.
Step 2
When the lentils are cooked, transfer everything, as mentioned above, directly into the blender, adding the dried tomatoes (leave a couple for garnish).
Step 3
Crumble the feta cheese on top, add the dried tomato, and olives.
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