Filter
Reset
Sort ByRelevance
Anne Z.
Pumpkin soup with lentils, feta and crusty bread
Soup of pumpkin, lentils, feta, onion, cumin and pumpkin seeds.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the onion and finely chop the garlic.
-
Heat the oil in a soup pan and fry the onion, garlic, cumin and sambal 3 min. Add the pumpkin cubes and the water.
-
Bring the soup to a boil and cook over medium heat for about 5 minutes. Puree with a hand blender. Season with pepper and salt.
-
Drain the lentils and add to the soup. Heat for 3 minutes.
-
Meanwhile, crush the feta and finely chop the chives.
-
Divide the soup over the bowls and garnish with the feta, pumpkin seeds and chives. Serve extra sambal if necessary.
Blogs that might be interesting
-
35 minMain dishdried blond lentils, dried laurel leaves, water, traditional olive oil, ratatouille mix, hot curry powder, Ketoembar ground coriander, cinnamon, lemon juice, fresh coriander,lentils with vegetables -
15 minMain dishshallot, paprika mix, traditional olive oil, stir-fry risotto, hot vegetable broth from tablet, unsalted butter, fresh haddock fillet, creme fraiche, fresh fresh mint,pepper risotto and haddock -
45 minMain dishonion, garlic, lean ground beef, ground cumin, Ketoembar ground coriander, chili powder, chilled tomato salsa, fine cristalsugar, beef broth from tablet, baking flour tortilla, sunflower oil, lime, romaine lettuce, chilled tomato salsa, cucumber, bunch onion, Cheddar, crème fraiche light, chilled tomato salsa,dave myers and si king's tortilla bowls with chili salad -
20 minMain dishpork fillets, butter, broccoli florets, mashed potatoes, mustard, frutti,pork fillets with mustard fruit
Nutrition
450Calories
Sodium32% DV765mg
Fat37% DV24g
Protein50% DV25g
Carbs9% DV28g
Fiber44% DV11g
Loved it