Pumpkin soup with lentils and chestnuts
Ingredients
Description
Cut the top of the pumpkin and remove the seeds with a spoon. Carefully cut off the bottom of the crust to the pumpkin stand steadily on a baking sheet. Rub the flesh of pumpkin with nutmeg and grease half butter. Preheat oven to 190 ° and bake the pumpkin for 50 minutes. Its flesh must be very gentle. Followed by: if the top of the pumpkin starts to dry, cover it with foil. Meanwhile, fry in a deep skillet with remaining butter and chestnuts with slices of pork bacon — bacon should begin to crackle. Add the onion, garlic and rosemary and continue to fry until the onion is soft. Put the lentils, pour in the stock and close the lid skillet. Leave the soup cook 40 minutes. When it is ready, pour into baked pumpkin. Pumpkin flesh with a spoon scrape the sides and mix it with soup. Before serving, add, if you like, a spoonful of goat cheese.
Translated by site: wday.ru
