Pumpkin and red lentil cream

After the harvest it is time to start cooking.

Today I suggest a pumpkin and lentil cream with lemon aroma.

In this recipe, I combine the sweet and comforting taste of the pumpkin with fresh lemon and coriander for a lighter and more refreshing cream.

Add a handful of red lentils for an extra supply of protein in your meal.


A piece of diced pumpkin (about 500 gr.)

2 onions cut in cubes

1 strip celery finely chopped

1 cup red lentils thoroughly washed

1.5 liters of water

5 cm wakame seaweed

1 tbsp. shiro miso


Fresh coriander

Lemon zest

Crema de calabaza y lentejas macrosano (2)Preparation:

Sauté the onion in a pan with olive oil and a little salt until golden brown.

Add the chopped celery and the pumpkin and another pinch of salt and let it brown slightly.

Add the wakame seaweed previously cut in small pieces.

Add water to cover and bring to boil.

Let boil for 5 minutes, then add the remaining water.

Lower the flame, cover and let simmer until the squash is soft and the lentils are tender. About 30 minutes.

Disolve the Shiro miso in a little broth and add it to the pot.

Blend the cream to desired consistency. You can reserve some of the broth before you start blending, and use it if you find it’s too thick.

Grate the zest of half a lemon and add it to the cream. Mix well.

If you like the lemony flavour you can use the whole lemon.

Serve it in individual bowls and sprinkle with a bit of chopped coriander.

Crema de calabaza y lentejas macrosano (3)

Cook it with love…. and enjoy!