Pumpkin Soup
Serves 4
Prep Time 25 mins
Cooking 30 mins
Level low
Ingredients
- 25g Butter
- 1, finely chopped White Onion
- 500g, peeled and roughtly chopped Pumpkin
- 750ml Vegetable Spoon Stock
- Sea salt and ground black pepper
- 1/2 left in 1 piece Orange Rind
- 1 Bay Leaf
- 1 tub, 160ml Hanini Creamylight for Cooking, Original
- Pumpkin Seeds
In a large pan, heat the oil over medium heat and fry the onions, carrots & celery until the onion has softened and turned translucent. Add the garlic and herbs and stir for about one minute. Pour in the lentils and add Pinto’s Pride Chicken Spoon Stock and the Mayor Polpa. Season to taste. Bring to a boil, reduce heat & simmer for at least 1 hour or until lentils are tender. Stir in the juice of the lemon, garnish with parsley & serve.
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