Ingredients
Servings: - 2 +
200 gr Pumpkin
100 gr Lentils red Split
150 gr Beans canned
80 gr Onion
1 heads Garlic
40 ml Oil sunflower
10 gr Curry powder
15 gr Parsley
Salt Add to taste
Pepper black ground Add to taste
Description
Mexican first courses are distinguished by a wide variety of recipes. Their product composition may vary depending on the time of year, personal preferences and opportunities. But the main characteristics of the local cuisine remain unchanged. The first courses should be spicy, have a pronounced spiciness, vegetable aroma and good saturation. Spicy vegetarian soup with pumpkin and lentils meets all the stated requirements. Curry seasoning enriches the dish with a spicy taste, red lentils and beans give it the necessary thickness. Roasted pumpkin provides vibrant color and flavor. Let’s cook vegan pumpkin soup together!
Step by step recipe 
First of all, fry the chopped onion and garlic in a pan with vegetable oil. Bring the vegetables to a light golden color.
We cut the pumpkin into cubes with a side of no more than 1 cm, add it to the onion and garlic. Mix the ingredients together. Simmer them for 10 minutes without a lid.
Add salt, pepper and curry seasoning to the fried vegetables. The spiciness of the dish can be adjusted to your liking.
Wash the lentils well. We shift it into a small saucepan and pour three glasses of clean water. Bring the liquid to a boil. We reduce the fire and remove the foam. Cook lentils for 10-15 minutes. Salt the liquid slightly. To the half-cooked lentils, add vegetables fried in a pan and canned beans. We mix everything well. Add hot water if necessary.
Cook pumpkin soup, red lentils for 10 minutes. Add chopped herbs, salt, pepper and curry seasoning. Bring the contents of the pan to a boil, turn off the heat, cover the pan with a lid. Let the dish rest for 15-20 minutes on the table.
An easy pumpkin and lentil soup recipe is ready! Serve spicy vegetable soup with tortilla chips. We use it as a main dish for a family lunch or dinner.
Enjoy your meal!
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