VEGAN

Pumpkin Soup Puree with Tomatoes and Lentils

Soups | Argentinian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Pumpkin soup puree with tomatoes and lentils

Ingredients

Onion - 1 head
Leek - 1 piece
Carrot - 1 piece
Mild Chili Spice - 1 piece
Garlic - 4 cloves
Dry White Wine - 3 fl oz
Tomatoes - 4 pieces
Pumpkin - 1 piece
Lentils - 3.5 oz
Parsley - 1.1 oz
Sesame bun - 1 tablespoon
Lemon - ½ pieces
Olive Oil - 2 fl oz
Toasted Cumin Seeds - 1 tablespoon
Cardamom - ½ spoons
Cinnamon - ½ spoons
Chili Flakes - to taste
Ground Black Pepper - to taste
Sugar - to taste
Salt - to taste

Step by Step guide

Step 1

Heat olive oil in a pot and sauté cumin seeds in it, then add chopped leeks and onion. Cook, stirring, until the onion becomes translucent.

Step 2

Add the carrot, chopped in a similar way to the onion. Sauté for another 2–3 minutes. Then add the finely chopped chili and 3 cloves of garlic. Stir-fry until the garlic releases a pleasant aroma, then pour in the wine and let it evaporate for a few minutes.

Step 3

Chop the tomatoes coarsely, peeling them if desired, though this is optional. Add them to the soup, stir, and simmer the vegetables for 5–7 minutes over medium heat.

Step 4

Next, add the diced pumpkin, cut into medium cubes, and pour in enough water to cover all the vegetables. The amount of water will determine the thickness of the soup, so it's better to start with a little less and add more if necessary. Cook the soup for 20 minutes.

Step 5

In parallel, cook the lentils: cover them with cold water in a 1:2 ratio, bring to a boil, and simmer for 10 minutes.

Step 6

While the soup and lentils are cooking, prepare the parsley pesto. Blend the parsley with 30 ml of olive oil, the juice of a quarter lemon, a clove of garlic, and some salt. Then, add the toasted sesame seeds and mix well.

Step 7

Blend the soup until smooth. At this point, you can add water if needed. Bring the soup back to a boil, then add the juice of a quarter lemon, cardamom, cinnamon, chili flakes, black pepper, and salt to taste. Finally, add the cooked lentils and serve with parsley pesto.