How to make
Finely chop and fry the onion and celery, until they soften in the oil heated over moderate heat.
Add the diced peppers, carrot and pumpkin and cook for another 5-6 minutes, then add the tomato sauce and paprika. After another 3 minutes, pour about 1.8 liters of water and the broth cube.
Increase the heat and as soon as the water boils, pour the lentils, which have been thoroughly washed in cold water beforehand. Season with coarsely ground cayenne pepper and black pepper.
Cook according to the instructions on the package, since there are different types of lentils that require different cooking times. If yours needs more time, then leave the vegetables a little bit raw, when preparing them.
Shortly before the end of cooking, add the whole garlic cloves, which have been slightly crushed with the help of the wide part of the knife. Season with the savory herb and as much salt as you like.
If you want a thicker soup, dissolve 1-2 tablespoons of flour in a little cold water and beat well, so that there are no flour lumps.
Add 1 ladleful of the hot lentil broth and pour it back into the pot. Cook for a few more minutes and remove from the heat.
Pumpkin adds a more delicate flavor to our otherwise well-known lentil soup!
The delicious lentil and pumpkin soup is ready.
