Farmhouse pumpkin soup

Preparation time: 10 minutes Cooking time: 35 minutes

Ingredients
30 ml oil
2 onions, finely chopped
2 cloves garlic, crushed
1 ml ground cloves
2 ml nutmeg, freshly grated
half a pumpkin, peeled, seeded and cut into chunks
200 ml red lentils
500 ml vegetable stock
15 ml lemon juice
125 ml cream, to serve

Method:
Heat the oil in a large saucepan over medium heat and fry the onions, garlic, cloves and nutmeg for 5 minutes. Add the pumpkin, lentils, stock and lemon juice and simmer for 25-30 minutes, or until the vegetables are tender. Season with salt and freshly ground black pepper to taste. Purée the soup in a processor and swirl in the cream just before serving. Makes: 1,5 litres Preparation time: 10 minutes Cooking time: 35 minutes

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