Pumpkin Pureed Soup is a creamy and very tasty dish. This recipe is really easy, quick to prepare and can solve a lunch or dinner in a different and unexpected way.
It is perfect to eat in a cold day to warm ourselves; we can serve it with some bread to complete the plate.
Usually pureed soups are prepared with 2 or 3 vegetable varieties. This recipe is very simple: I only used some pumpkin, increased with some lentils.
For this recipe I used the Hokkaido Pumpkin: it has a lot of good nutritional properties and it can be conserved for a long time!
Pumpkin Pureed Soup
Ingredients (for 4 people):
- 400 g of pumpkin pulp;
- 200 g of dry red lentils;
- 1 shallot;
- water or vegetables broth a.r.;
- oregano a.r.;
- oil, salt and pepper.
Preparing the Pumpkin Pureed Soup
Slice the shallot; cut the pumpkin pulp in cubes. Wash the lentils and drain them very well.
Note: If we don’t have the dry red lentils, we can use the precooked lentils. We must wash them very well from their conservation water. We must add the lentils before blending the pumpkin.
In a pan, warm a spoon of oil. Put the shallot into the pan and let it sweat. Add the pumpkin and the lentils. Add some water or broth as needed to cover the vegetables.
Add some oregano twigs. Cover the pan with a lid and cook for about 20 minutes, stirring occasionally. Season with salt and pepper.
When the pumpkin is soft, remove the oregano twig. Blend using a hand blender until a cream is obtained. Flavour with 2 tablespoons of oil and combine it.
Garnish with pumpkin and sesame seeds, as needed. You can also sprinkle the top of the soup with a bit of cheese, before serving it.
Serve the Pumpkin Pureed Soup while still hot. A perfect match is represented by some toasted or grilled bread to dip inside the soup.