Cream soup with lentils and pumpkin

Puree soup with lentils and pumpkin is a great option for inexperienced young housewives and novice cooks. Fry vegetables and spices, add lentils, water, boil a little, and that's it, the soup is ready.

Ingredients

• 1 bulb
• 1 kg pumpkin pulp
• 1 tsp sweet paprika
• 1 tsp chili pepper
• 1 tsp zira
• 1/4 tsp dry mint
• 1 st. red lentils
• 1400 ml. vegetable broth or water
• 1 can (400 g) tomatoes in their own juice
• olive oil
• salt
• 3-4 tbsp lemon juice
• For submission:
• Sweet or spicy paprika, lemon slice, olive oil or dry mint

Directions

1. Heat olive oil in a heavy bottomed saucepan and add chopped onion.
2. Peel the pumpkin, cut into pieces and add to the pan with the onion.
3. Stir and fry for 4-6 minutes until the onion is translucent. Add all the seasonings to the vegetables, mix and fry for 1 minute
4. I had a frozen pumpkin, before cooking I thawed it.
5. Rinse the lentils, add to the vegetables, pour in the broth or water, cover the pan with a lid, bring to a boil and cook for 15-20 minutes until the lentils are soft.
6. Then add tomatoes and cook for another 5 minutes.
7. Puree soup, add lemon juice and salt.
8. Serve soup topped with olive oil and sprinkled with paprika, mint, or garnish with a slice of lemon.
9. Bon appetit!