PUMPKIN SOUP

Today, I will share my signature recipe which is frequently praised by my friends and family. My recipe differs from the others as the none of the vegetables are sautéed but they are just boiled together. That’s why it is much more delicious, healthy and easy to prepare. As the texture of the soup is denser than the usual soups, it can be served as the main dish as well. The last but not the least, this soup will help to boost your immune system during the cold winter days. I strongly recommend you to try my recipe and enjoy this comfort food. 

Ingredients:

500 gr pumpkin

2 potatoes (medium size)

1 carrot

2 leeks (only the white parts of them)

2 celery stalk

1 onion

2 cloves of garlic (peeled)

1 coffee spoon grated fresh ginger

5 black peppercorn

1 cup of red lentil

1/2 coffee spoon ground curcuma

Salt

1,5 lt. water

2 tablespoon butter

Pumpkin seeds and paprika for garnishing

Instructions:

Chop pumpkin, carrot, potatoes, onion and leeks in big chunks. 

Put the chopped vegetables, celery stalks (not chopped), ginger, curcuma, garlic, black peppercorns, salt and lentil (washed) into a pot. Add 1,5 liters of water on them. Cook it for 30-40 minutes on medium heat. 

When it is cooked, take the celery stalks out of the soup. Blend the cooked ingredients with a hand blender until it has a creamy texture. 

While the soup is still hot, add the butter and mix it.

Garnish the soup with pumpkin seeds and paprika.

Enjoy your soup!

Video recipe

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