AROMATIC PUMPKIN SOUP

Today I'll tell you about the soup. Perhaps the pumpkin seeds are the most beloved. I think this is the most sumptuous soup ever! What other soup will delight you with such a rich color? Plus, this dish is autumn-winter, and during this period in life you need bright colors. So let these colors be in our plates too.

Ingredients

• 400 g pumpkin
• 150 g red lentils (dry)
• 370 g red bell pepper
• 1 medium onion
• vegetable broth or water
• 1 tsp smoked paprika
• 1 tsp coriander seed
• 2 tbsp dried red sweet paprika flakes
• salt, pepper to taste
• 1 tbsp nutritional yeast optional

Directions

1. Pre-bake red peppers, peel and puree. Fry coriander seeds in a dry frying pan and crush in a mortar. Chop the onion finely. Pour 1 tsp into a saucepan. vegetable oil and fry the onion until transparent, stirring occasionally. Add the diced pumpkin and fry over medium heat, stirring and, if necessary, add a little water for 5-7 minutes. Add lentils, add broth or water, bring to a boil, add spices and cook until lentils are soft, 15-20 minutes.
2. Add baked pepper puree to the soup and mashed everything together with a blender. Add salt and pepper to taste.
3. Enjoy a spicy, hot, aromatic soup!