Yesterday I made our traditional Egyptian Red Lentil Soup (شوربة عدس) because it goes really well with the bad weather, today I had some pumpkin and decided to try making a pumpkin soup as a change, but it wasn’t really much of a change, it had pretty much the same taste! 🙂 This is maybe because both soups are prepared in the same way.
You can add anything you like but this is what I used:
chopped potatoes, carrots and celery, onion, garlic, chicken stock and butter.
You can add spices and herbs like cumin, coriander, thyme, ginger, cinnamon and/or sage. You can also add fresh cream or milk or browned flour at the end.
For the Red Lentils it’s better to first boil them alone, puree them using an immersing mixer (this is great for directly blending soups when they are still hot in the pot!) and leach the excess skin.
For the pumpkin soup, you just put everything together, boil, cover and reduce heat wait until everything is soft and blend it, it’s so easy.
I wanted everything to be light so I just added the onion, garlic and small piece of butter right into the water and chicken stock with the rest of the ingredients from the beginning.