Cream soup from baked pumpkin with Adygei cheese chips

Photo: Lena Moskalenko
Pumpkin (butternut varieties)1 pieceRed lentils200 gramsCheese (smoked Adyghe)60 gramsRed pepper)1 pieceCelery1 stalkPasternak (root)Garlic1 clovePaprika (ground)1 tsp
For filing
  • Servings:
  • Flow temperature:Room temperature
  • Occasion:Halloween

And this is a more delicate and delicate version of the soup. A red lentil gives it a creamy, almost velor consistency - it is perfectly cooked and gastronomically “friendly” with baked pumpkin. On the eve of All Saints' Day, Chelyabinsk food-blogger and journalist Lena Moskalenko cooked pumpkin specifically for Woman’s Day and offers to taste everything from a Moroccan snack to an exquisite French dessert.

Cooking method:

Cut the pumpkin, remove the seeds, wrap the pumpkin and paprika with foil and bake for 30 minutes in an oven preheated to 240 degrees.Then fold the vegetables into a bag, let them "sweat", peel, and collect the juice.

Boil lentils with celery, garlic and parsnip root, salt at the end of cooking.

Prepared pumpkin, pepper and lentil folded in a kitchen processor and puree until smooth. Return the soup to the stove, warm it, level it with salt and season with ground garlic, paprika and fenugreek.

Prepare the chips for serving: cut smoked Adyghe cheese into thin slices, cut the decor by cutting for biscuits, fry to a ruddy state in a grill pan.

Pour the cream soup into cups, serve with cheese chips and serve with lemon lemon leaves.

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