Pumpkin cream soup with a mix of lentils and shelled peas is a simple recipe that's also very rich in important nutrients. Its ingredients are basic and easy to find; you'll likely already have them in your kitchen.
Furthermore, it's a rich source of antioxidants thanks to the vitamins and minerals pumpkin provides, making it ideal for combating anemia, listlessness, and the lack of energy we sometimes face. The secret to a delicious cream soup lies in blending or processing the vegetables to achieve a thick or purée-like consistency. Pre-cooking the vegetables will give it that creamy touch it needs.
The vibrant orange of traditional pumpkin soup will be darkened by the lentils and peas, which will also enhance its visual appeal. The decoration of the dish is entirely up to you, but here are a few ideas to spark your imagination, using pumpkin seeds, sunflower seeds, and black sesame seeds—all sources of additional fiber for your health.
Ingredients:
- 2 carrots
- 600g of peeled pumpkin approx.
- 1 onion
- 200g mix of lentils and peeled peas
- ½ teaspoon of curry
- 60 ml of coconut milk
- Salt
- Olive oil
- Pumpkin seeds
- Sunflower seeds
- Black sesame
- Coconut milk
Preparation (approx. 45 minutes):
1. Clean, peel and cut the vegetables.
2. In a pot, heat a drizzle of oil and sauté the vegetables for a couple of minutes. Add salt.
3. Cover the vegetables with water and boil for 10 minutes.
4. Wash the lentil and pea mix and add it to the pot. Boil for about 25 minutes.
5. Reserve some of the cooking broth.
6. Blend the mixture and add enough broth to obtain a creamy texture.
7. Add the curry and 60 ml of coconut milk and blend. Adjust the salt if necessary.
8. Serve the cream with a little coconut milk, pumpkin and sunflower seeds, and sesame seeds. Enjoy!