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🍽️ Creamy Pumpkin Rice Soup with Crispy Croutons

698 kcal · 30 min · 4 servings

Ingredients

• 1 Carrot
• 200 g Pumpkin (peeled and seeded)
• 200 g red lentils
• 400 g Rice (cooked)
• 2 Tomatoes
• 4 slices White bread (from the day before)
• 2 tbsp Butter
• 800 ml Vegetable broth
• 2 tbsp White wine vinegar
• Salt
• Cayenne pepper

Instructions

1. 1. Peel the carrot and grate it finely.
2. 2. Cut the pumpkin into small cubes.
3. 3. Pour boiling water over the tomatoes.
4. 4. Remove the skin from the tomatoes.
5. 5. Halve the tomatoes and remove the seeds.
6. 6. Cut the tomatoes into cubes.
7. 7. Cut the white bread into cubes.
8. 8. Fry the bread cubes in hot butter until golden brown and crispy.
9. 9. Season the croutons lightly with salt.
10. 10. Drain the croutons on kitchen paper.
11. 11. Bring the broth to a boil.
12. 12. Add the lentils, carrot, and pumpkin.
13. 13. Let the mixture simmer for about 15 minutes.
14. 14. Remove two-thirds of the solid ingredients using a slotted spoon.
15. 15. Puree the remaining soup until creamy.
16. 16. Return the removed ingredients to the soup.
17. 17. Add the rice and tomato cubes.
18. 18. Let everything steep for another 2 minutes.
19. 19. Season the soup to taste with salt, vinegar, and cayenne pepper.
20. 20. Serve the soup in bowls.
21. 21. Garnish the soup with the crispy croutons.

Nutrition per serving

• kcal: 698
• Protein: 25 g · Fett/Fat: 9 g · Carbs: 128 g