Vegan hokkaido pumpkin and lentils cream soup

 

Today I'll show you a simple and quick recipe for a delicious pumpkin cream soup. Autumn season is the perfect opportunity to prepare it. It's delicate and creamy, and hot peppers and chilli add to its piquancy.

Ingredients for 4 servings:

• 1 small Hokkaido pumpkin (up to 1 kg)
• A glass of red lentils
• 2 carrots
• 1 liter of broth (previously cooked, possibly from a broth cube)
• 1 large onion
• 1 tsp paprika powder
• 1 tsp chilli
• 1/2 teaspoon nutmeg
• salt, pepper to taste
• Natural coconut yogurt
• roasted pumpkin or sunflower seeds in a frying pan to sprinkle soup-cream

Method of preparation:

1. I wash the pumpkin, cut it in half, clean it from seeds and fibers (do not throw away the seeds, they can be sewn 😉)
2. Then I dice together with the peel.
3. I wash, peel and dice carrots.
4. I peel the onions and also cut them into cubes.
5. I put the pumpkin, carrots and onions in a pot and pour the broth. When the soup boils I reduce the gas/power and cook under cover until the vegetables soft (about 10-15 min).
6. After it has cooled down, I mix the soup with a blender for cream. I add spices and stir.
7. To serve the soup, I apply yogurt and sprinkle it with toasted seeds.

Bon Appetit!

Xoxo,

Dorota