Oriental Lentil Soup with Pumpkin and Pears
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 400 g pumpkin meat (e.. Hokkaido)
- 200 g onion (s)
- 300 g potato (s), waxy
- 2 pear (s), firm
- 2 tablespoon lemon juice
- 10 g pumpkin seeds
- 0.5 tablespoon ½ syrup (pear syrup)
- 1 liter vegetable broth
- 200 g lentils, red
- 3 spring onion (s)
- 1 stalk / e marjoram
- Herbs, Italian
- salt and pepper
- little oil
Print Recipe
Pin Recipe Instructions
- Core the pumpkin and cut into 1 cm cubes. Peel the onions and potatoes and cut them into 1 cm cubes. Dice the pears and turn them in lemon juice.
- Roast the pumpkin seeds in a very little (!) Oil in the pan and set aside. Sweat the pumpkin and onions with oil in a pan until translucent. Add the pear syrup and let it caramelize a little. Pour in the broth and bring to the boil once. Cook over medium heat for about 5 minutes. Add the potatoes, lentils and pears. Cook for another 10 minutes over medium heat.
- Cut the spring onions into thin rings. Pluck the marjoram and add it along with the Italian herbs and spring onions. Cook for 2 - 3 minutes. Season to taste with salt and pepper. Serve with the pumpkin seeds. This goes well with farmhouse bread.
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