Pumpkin-lentil cream soup

Delicate, warming cream soup with notes of thyme and nutmeg. The addition of Nemoloko oat liquid cream makes it even softer and more enveloping, while baked pumpkin and red lentils add a special aftertaste.


  • — Pumpkin (pulp) - 500 g.;
  • — Onion - 1 pc.;
  • — Garlic - 3 cloves;
  • — Red lentils - 220 g.;
  • — Nemoloko oat liquid cream 12% - 250 ml.;
  • — Black pepper - 1 tsp.;
  • — Nutmeg - 1/2 tsp.;
  • — Salt - to taste, thyme (fresh) - several twigs;
  • — Olive oil - 2 tbsp.;
  • — Vegetable broth - 1.5 l.

Method of preparation

Preheat the oven to 180 degrees, mix pumpkin, olive oil, thyme sprigs, a little salt and pepper in a baking form, bake for ~ 15 minutes.

Fry the onion and garlic in a small amount of olive oil until a characteristic bright aroma.

Add vegetable broth and red lentils to the onion and garlic fried, cook for ~ 15 minutes, removing the foam.

After this time, add slices of baked pumpkin (remove the thyme sprigs beforehand) into the soup, mix and cook for another 5 minutes.

Blend all the ingredients until smooth and return to the stove.

Add spices, mix well.

Now add the oat liquid cream, cook for another 2 minutes and remove from heat.

Serve with herbs and pumpkin seeds (optional).

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