Orange bright food improves mood, and this pumpkin soup with lentils and meatballs is a magical balm for the stomach. Step-by-step recipe with a photo. Video recipe.
Healthy pumpkin soup with lentils and meatballs. The presence of a large amount of orange vegetables in the soup makes it golden and appetizing in appearance, and the meatballs give the broth a rich meaty flavor. The result is a nutritious and nutritious first course for a family dinner, in which the pumpkin flavor is completely unnoticeable. Even the pickiest eaters who hate this healthy orange vegetable will be satisfied! Therefore, if you are constantly wondering how to feed your household with healthy pumpkin, which they do not like, prepare the proposed soup according to this recipe. It is bright, colorful, delicious and eaten with great pleasure.
Prepare meatballs for the recipe with whatever minced meat you like best. You can cook soup in water, meat or vegetable broth. It will not take much time to cook it.
Describing this recipe, lentils should be noted. This member of the legume family accumulates nitrates, radionuclides and toxins. It contains a ton of vitamins and minerals. Lentils have a beneficial effect on the nervous system, it is recommended for the prevention of cardiovascular diseases, diabetes mellitus and gastrointestinal diseases.
See also how to make Creamy Pumpkin Soup.
- Caloric content per 100 g - 201 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- Pumpkin - 200 g
- Bay leaf - 2 pcs.
- Butter - 20 g for frying
- Onions - 1 pc.
- Salt - 2/3 tsp or to taste
- Allspice peas - 2 pcs.
- Lentils - 200 g
- Minced meat - 300 g
- Ground black pepper - a pinch
Step by step cooking pumpkin soup with lentils and meatballs, recipe with photo:
1. Peel the onions, wash and cut into medium-sized cubes.
2. Peel the pumpkin, remove the seeds and cut the fibers. Wash it and cut into slices.
3. Put butter in a skillet and melt over medium heat.
4. Send the onions to the pan and sauté them over medium heat until transparent.
5. Add the chopped pumpkin to the onion and continue to fry for 10 minutes.
6. Fold the fried pumpkin and onion into a cooking pot and add the washed lentils.
7. Fill the food with drinking water so that it only covers the food.
8. Place the pot on the stove and bring to a boil, turn the heat to the lowest setting and cook for 20 minutes until the food is soft.
9. In the meantime, make the meatballs. Season the minced meat with salt and black pepper and stir. Beat it several times, pick it up and throw it back with force into the plate. This will release the gluten and prevent the meatballs from falling apart during cooking. Then form into small meatballs, up to a maximum of 3 cm in diameter.
10. When the lentils are cooked, remove the pan from the heat and place the blender in it. Purée food until smooth and smooth.
11. Return the pot to the stove and cook. Season the dish with salt and black pepper. Add bay leaves and allspice peas.
12. Load the meatballs into a saucepan and after boiling, boil pumpkin soup with lentils for 10 minutes over medium heat. Serve the finished soup with croutons or croutons. Garnish with pumpkin seeds or a sprig of fresh herbs before serving.
See also the video recipe on how to make pumpkin and lentil cream soup.
