Pumpkin Lentil Soup with Feta Cottage Sandwich

Name: Pumpkin Lentil Soup with Feta Cottage Sandwich
Prep time: 30 min
Yield: 1 servings
Ingredients: 200 g Hokkaido pumpkin; 40 g Lentils; 1 Stk Onion; 275 ml Vegetable stock; 25 ml Cremefine 7%; 1 TL Pumpkin seed oil; 0.5 TL Salt; 0.8 TL Black pepper; 0.5 TL Sweet paprika powder; 0.5 TL Cumin, ground; 50 g Landbrot; 80 g Cottage Cheese; 35 g Feta; 0.3 TL Oregano

Automatically translated from the original (Deutsch). Original ansehen

WinterSuppeAbendessenMittagessenVegetarisch

Per serving

Energy: 589.5kcal
Protein: 33.5g
Carbohydrates: 71.6g
Fat: 17.8g

Fibre 12.4 g

Total time 30 minutes

Ingredients

Servings

Hokkaido pumpkin 200 g
Lentils 40 g
Onion no nutrition facts 1 Stk
Vegetable stock no nutrition facts 275 ml
Cremefine 7% no nutrition facts 25 ml
Pumpkin seed oil no nutrition facts 1 tsp
Salt no nutrition facts 0.5 tsp
Black pepper no nutrition facts 0.8 tsp
Sweet paprika powder no nutrition facts 0.5 tsp
Cumin, ground no nutrition facts 0.5 tsp
Landbrot 50 g
Cottage Cheese 80 g
Feta 35 g
Oregano no nutrition facts 0.3 tsp

9 ingredients can’t be converted to grams and are not included in the nutrition facts above.

Method

1
Sauté & Simmer: Sauté onion, pumpkin, and red lentils in a pot with a drop of oil for 1–2 minutes. Pour in vegetable broth, cover, and simmer on medium-low for 15 minutes until tender.
2
Prepare & Toast: Mix crumbled feta, cottage cheese, pepper, and oregano. Spread between the bread slices and air-fry at 180°C (350°F) for 6–8 minutes until golden and crisp, flipping halfway.
3
Purée & Season: Remove soup from heat. Add a splash of hot water if needed, stir in cream, and blend with an immersion blender until smooth. Season to taste with salt and pepper.
4
Garnish & Serve: Pour soup into a bowl, drizzle with pumpkin seed oil, and top with fresh parsley. Slice toast diagonally and serve alongside.