Filter
Reset
Sort ByRelevance
Sarah Bennett
Pumpkin soup with sherry of irene
Soup of lentils, pumpkin, red pepper with parsley, thyme, bay leaf, sherry and crème fraîche.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
35 minMain dishRed pepper, tilapia fillet, lemon juice, fish stock of tablet, demi crème fraîche, olive oil, chives, parsley,roasted tilapia with paprika sauce -
145 minMain dishgarlic, turmeric, ground coriander, orange, neutral oil, fricandeaurollade, baby, butter, egg yolk, basil leaves, White wine vinegar,fricand aurollade with basil sauce -
15 minMain dishgreen asparagus tips, chilled stone oven pizza crusts, Dutch goat's cheese, dried oregano, extra virgin olive oil, freshly ground black pepper,pizza with Dutch goat's cheese and asparagus tips -
20 minMain dishtomato, onion, couscous, sunflower oil, vega finely chopped, tomato ketchup, cinnamon, rucolasla melange, white cheese cubes,lukewarm couscous salad
Nutrition
425Calories
Sodium2% DV45mg
Fat20% DV13g
Protein38% DV19g
Carbs15% DV44g
Fiber72% DV18g
Loved it