October is a time for pumpkins. I am not a big fan of pumpkin pies or lattes, but I do love a good soup. This lentil soup is healthy and filling. It also tastes great and is easy to make.
Makes 4 servings
- 2 cups boiled and mashed pumpkin (or squash)
- ½ cup boiled and mashed orange carrots
- 2 cups cooked yellow lentils (toor or mung dal)
- 2 cups vegetable stock (or water)
- Salt to taste
- 2 tbsp butter or oil for tempering
- 1 tsp grated ginger
- Coarsely ground pepper
- Roasted and ground cumin seeds
- Drizzle of cream to garnish (optional)
- Roasted pumpkin seeds for garnish (optional)
- Sieve the boiled pumpkin and carrot to remove seeds and fibre.
- I usually take out as many seeds as I can before boiling the pumpkin. Then rinse it and roast it to use as a crunchy topping for the soup.
- Cook the pumpkin, carrots, lentils, and stock on medium heat till it comes to a boil.
- Add salt to taste.
- In a small pan, heat the oil or butter.
- Once it’s hot, add the ginger and pepper. Cook till it sizzles.
- Add this to the soup and remove it from heat. Mix well.
- Garnish with a drizzle of cream or sprig of parsley. Add the roasted pumpkin seeds if using.
- The roasted cumin seeds are *chef’s kiss* —do not skip it.
- Serve piping hot.