Description
Made the soup without roasting the vegetables and adding oil, but of course, you can fry. Soup was cooking only for myself, but surprisingly loved it and daughter, although she is not a fan of pumpkin.
Ingredients
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Pumpkin
400 g
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Lentils
3 Tbsp
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Onion
2 piece
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The processed cheese
1 piece
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Nutmeg
1 tsp
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Saffron
0.25 tsp
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Salt
0.5 Tbsp
Cooking
Pumpkin peel and cut into medium-sized pieces. To chop onions. Rinse the lentils. Combine all ingredients in a saucepan and cover with water to cover the vegetables with lentils. Put on the stove and simmer until tender about 15 minutes, if necessary, add a little boiling hot water.
Processed cheese (or any other on your taste) grate on a coarse grater.
Ready to turn the vegetables in the blender to puree. Pour back into the pan, season with salt to taste, add spices and cheese. With constant stirring on slow fire, bring to a boil.
When serving sprinkle with herbs. Bon appetit!
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