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.

Ingredients:

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)

Method:

• 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.