Pumpkin Soup with Lentils and Vanilla Tomatoes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pumpkin (se) (e.g. Hokkaido)
- 6 tablespoon lentils (mountain lentils, champagne lentils)
- 1 sprig thyme
- 1 clove garlic
- 1 liter poultry broth
- 0.25 liter ¼ cream
- 1 tablespoon vinegar (apple cider vinegar)
- 1 onion (s)
- 2 tablespoon olive oil
- 4 large tomato (s)
- 2 vanilla pod (s)
- 1 tablespoon parsley
Print Recipe
Pin Recipe Instructions
- Remove the stalk from the tomatoes and make a cut on the upper side. Then bathe in the boiling water for 5 seconds and then quench in the ice water. Peel and quarter the skin, remove the core and place on a baking sheet. Scrape out the vanilla pods and mix with a little oil. Brush the tomatoes with it, add a little salt and pepper.
- Then place in the preheated oven at 130 ° C for 20 minutes.
- Peel the onion and cut into cubes. Sweat in a saucepan with heated olive oil. Add the lentils, garlic and chopped thyme. Season and cook with the broth.
- In the meantime, peel the pumpkin and remove the seeds. Cut into small pieces and add the lentils halfway through cooking. Stir in the apple cider vinegar and - when everything is soft - mix and strain.
- Season to taste, refine with the cream and serve with the vanilla tomatoes.
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