This soup can cook not only with pumpkin but also with potatoes.

  • Servings: 8
  • Cooking time: 45 min.


Lentils 2 Cups
Onion 1 Piece
Garlic 2 Cloves
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
Salt To taste

For decoration:

Parmesan cheese shavings 30 Grams
Lime (sliced) To taste


Method of preparation

  1. 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.
  2. 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.
  3. Serve the soup sprinkled with Parmesan cheese and garnish with slices of lime.

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