Pumpkin and lentil soup puree in a slow cooker

Easy and healthy soup in a hurry!

Ingredients

• Pumpkin pulp (fresh or frozen) 100-200 g
• Red lentils 100 g
• Carrots of medium size 1 pc.
• Garlic 1-2 cloves
• Medium size potatoes 1-2 pcs
• Vegetable oil
• Bay leaf
• Salt
• Pepper
• Sour cream or cream for dressing
• Water

Directions

1. Grate the carrots on a medium grater, finely chop the garlic. Fry in the "Baking" mode in vegetable oil for 10 minutes.
2. Add chopped potatoes, pumpkin, lentils (pre-soaked in water for 15 minutes). Salt, pepper, add bay leaf.
3. Pour hot water up to the maximum division. Cook in the "Extinguishing" mode for one hour.
4. Pour into another bowl, remove the bay leaf from the soup, beat with a blender until smooth (do not beat). Serve topped with sour cream or cream. Bon appetit!