Roasted Pumpkin and Red Lentil Soup
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Source: https://recipheon.com/en/recipes/soups/roasted-pumpkin-and-red-lentil-soup
About this recipe
Creamy roasted pumpkin and red lentil soup is a thick, warming blend made with vegetable broth and a few simple ingredients. Roasting gives pumpkin a deeper, sweeter flavor than cooking it directly in the pot, while red lentils naturally thicken the soup and make it filling. Onion cooked in olive oil deepens the base, so the soup needs no cream or heavy additions. It is a mild, full-bodied autumn soup.
Ingredients
Servings: 4
500 g pumpkin
120 g red lentils
1 onion
900 ml vegetable broth
1 tablespoon olive oil
Steps
Preheat the oven to 200°C. Cut the pumpkin into cubes, quarter the onion, and rinse the lentils in a sieve.
Arrange the pumpkin and onion on a baking sheet, drizzle with the olive oil, and roast for 25–30 minutes, until the pumpkin is tender and lightly browned.
Transfer the roasted vegetables to a pot, add the lentils, pour in the broth, and cook for 15–20 minutes, until the lentils break down.
Blend the soup until smooth, heat briefly, and let it stand for 5 minutes before serving.
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