Pumpkin and Lentil Soup with Chicken Broth
Want to add variety to your lunches? Then I offer you a new recipe for pumpkin and lentil soup. Bright and tasty, it has a lot of useful properties. The soup is low in calories, but at the same time so rich and aromatic that it can warm you up in cold gloomy weather.
You can cook this soup all year round if you have frozen pumpkin in stock. In the meantime, autumn gives us a lot of vegetables, let’s make soup from fresh products. By replacing chicken broth with vegetable broth, you will get a lean version of the dish. Therefore, this recipe will appeal to all family members.
A large number of vegetables makes this first course healthy and aromatic, and lentils add thickness and nutrition to the soup. Be sure to try it!
Ingredients for making pumpkin and lentil soup with chicken broth:
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Ingredients:
Chicken broth – 1.5 l.
Tomato juice – 200 ml.
Pumpkin – 300 g.
Red lentils – 170 g.
Potatoes – 3 pcs.
Onions – 1 pc.
Carrots – 1 pc.
Garlic – 2 cloves.
Vegetable oil – 30 ml.
Dill and parsley – 1 bunch.
Salt – 0.5 tbsp.
Smoked paprika – 0.5 tsp.
Ground black pepper – 0.25 tsp.
Allspice – 3 peas.
Bay leaf – 1-2 pcs.
Pumpkin and lentil soup recipe in chicken broth
Step-by-step instructions:
1. Peel the onions, cut into small cubes. Wash the carrots, peel them, and grate them on a grater with large holes.
2. Put the vegetables in a saucepan with heated vegetable oil. Stirring occasionally, sauté the onion and carrot over medium heat for 5-6 minutes until soft.
3. Wash the potatoes, peel, and cut into medium-sized cubes. Peel the pumpkin, remove the core and seeds. Cut the pumpkin flesh into cubes the same size as the potatoes.
4. Add the potatoes and pumpkin to the pan with the sautéed vegetables. Stirring, continue to fry the vegetables for 2-3 minutes.
5. Wash the red lentils thoroughly and add to the pan with the vegetables.
6. Pour hot chicken broth over the ingredients. Cover the pan with a lid and bring the soup to a boil. Remove the foam with a slotted spoon, reduce the heat to low, and cook the soup for 10 minutes.
7. After the specified time, pour tomato juice into the soup. If desired, it can be replaced with peeled and finely chopped fresh tomatoes. Stir and continue cooking the soup until the vegetables and lentils are ready.
8. At the end of cooking, add garlic pressed through a press, finely chopped dill and parsley, bay leaf and allspice to the soup. Add salt and ground spices to taste. Bring the pumpkin and lentil soup to a boil again, then remove the pan from the heat.
9. Pour the bright and aromatic pumpkin and lentil soup into portioned plates and serve.
Bon appetit!
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