Have you ever had such a dish that it touches your soul? If not then you’re lucky because I think pumpkin soup has the ability to touch your soul. It’s not just pumpkin soup but there is an addition of lentils then superbly goes with the taste and adds more soul to this dish. Don’t worry, it’s not rocket science and just like my other recipes this is super easy too.
Ingredients:
- 1 cup chopped pumpkins
- 2 cups lentils ( boil 1 cup lentils in 4 cups water and reduce to 2 cups)
- 1 large onion chopped, separate in half
- 4 cloves garlic chopped, separate in half
- 2 dry pepper (or any pepper of your choice)
- lemon juice and zest
- 2 tblspn oil
Method:
Heat pan and add 1 tblspn oil. Add chopped onion, garlic and pepper. Temper until aromatic and slightly dark in color. Add pumpkin and stir fry. Add 1 cup water and cook through, remember to reduce the water. Boil 1 cup lentils in 4 cups water and reduce to 2 cups. Add salt and a dash of turmeric while boiling. Add cooked lentil and pumpkin to blender or processor. Puree. Done. Top with some lemon zest and a squeeze of the juice.
I always buy big ripe pumpkins and freeze them. It lasts longer and I have pumpkin always ready on hand. Don’t worry, freezing vegetables does not destroy the nutrient content.
Place the pumpkins in some water to thaw quickly.
In the mean time, temper chopped onions, garlic and smoked pepper in your choice of oil. When this mix has caramelised add the pumpkins and mix well. Temper for a few minutes then add 1 cup of water. Simmer until pumpkin is cooked through.
When pumpkin is cooked through, reduce the water. Now this is ready to process into puree.
If you don’t have lentils ready then don’t worry! Take 1 cup of lentils and boil in 4 cups of water and reduce down to 2 cups. Add a dash of salt and a dash of turmeric while boiling. Once boiled, add the pumpkin and lentil to your blender or food processor. Process until pureed.
Ok, so now you have puree, and it’s time to add another layer of flavour. It’s simple too don’t worry. Temper garlic and pepper in butter and pour in the puree. This last tempering will bring out a serious smoke flavour. This is indeed the soul part of the dish.
We are done! I topped it with a spritz of lemon juice and lemon zest. Can I just take a moment to aww the amazing taste of this! Take it as a personal request to make this and try it.
To make it more splendid I topped it with stir fried chicken to complete a meal. If you know me then you know I am all about protein ;).
Marina Farook 