Pumpkin-Lentil Puree Soup

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

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 - 8.8 oz
Dried Turkey - 1.8 oz
Black Beluga Lentils - 3.5 oz
Herbes de Provence - to taste
Ginger - 0.7 oz
Pitted olives - 4 pieces
Goat cheese - 0.7 oz
Beetroot - 2.8 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).