Pumpkin lentil soup
35 minutes · 4 portions
Lunch · Dinner · Supper
- Alcohol free
- Gluten free
- Lactose free
- Vegan
- Vegetarian
Time : 3/5 · Equipment complexity : 3/5
Ingredients
- Pumpkin — 900 g
- Cooked lentils — 400 g
- Vegetable stock — 1000 ml
- Onion — 1 piece
- Olive oil — 20 ml
Instructions
Soften the onion in oil. Add diced pumpkin and stock and simmer until tender. Add the lentils, heat through and blend partly for a thick texture.