This soup can cook not only with pumpkin but also with potatoes.
- Servings: 8
- Cooking time: 45 min.
|Pumpkin (flesh)||500 Grams|
|Red beans canned||400 Grams|
|pesto sauce||100 Grams|
|Chicken broth or vegetable||1 Liter|
|Chili pickled green||125 Grams|
|Grass spicy dried||1 teaspoon|
|Chili pepper ground||1 teaspoon|
|Vegetable oil||To taste|
|Parmesan cheese shavings||30 Grams|
|Lime (sliced)||To taste|
Method of preparation
- Pumpkin cut into slices. Peel and slice onion and garlic. In a pan heat 2 tsp oil, fry for 3 minutes onion and garlic, sprinkle with dry herbs and spices, salt, fry for another 3 minutes, stirring occasionally.
- Put the vegetables in the pan. Add the broth, lentils, chopped pumpkin and cook for 10 minutes. Spoon the pesto sauce, sliced pickled chillies and canned beans, cook for another 5 minutes, until the lentils are tender.
- Serve the soup sprinkled with Parmesan cheese and garnish with slices of lime.
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