Pumpkin soup with sherry of irene

Name: pumpkin soup with sherry of irene
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 300 g lentils in pot; 1,5 liter tap water; 1 fresh pumpkin; 250 g winter carrot; 1 onion; 1 Red pepper; 20 g fresh parsley; 2 toe garlic; 2 dried laurel leaves; 1 tl dried thyme; 200 ml sherry; 125 ml creme fraiche

Soup of lentils, pumpkin, red pepper with parsley, thyme, bay leaf, sherry and crème fraîche.

Ingredients

Kitchen Stuff

1 blender

Directions

Cook the lentils with the water in 30 minutes until done.
Cut the pumpkin into pieces. Remove the seeds and the stringy interior and cut off the skin with a sharp knife. Then cut into pieces.
Cut the winter carrot coarse. Cut the onion into pieces.
Add the vegetables to the lentils with the whole pepper, herbs and sherry. Let everything cook for 30 minutes until the vegetables are soft.
Remove the bay leaves and the pepper.
Remove the pan from the heat and puree the soup with the hand blender.
Serve the soup in bowls, add a spoon of crème fraîche and garnish with the parsley.