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Total Time:
50 minutes(Cooking)Servings:
4Pumpkin and Lentil Soup Recipe
Presented by
This yummy purée is a great appetizer during the cool fall months, when pumpkins are in season!
Ingredients
| 1/2 | butternut pumpkin, peeled and cut into chunks |
| 3 cloves | garlic, roughly chopped |
| 1 knob | ginger, peeled and thinly sliced |
| 1 | onion, roughly chopped |
| 6 cups | water |
| 1 tsp | turmeric powder |
| 1/2 tsp | chili flakes |
| 200g | red lentils |
| 1 | onion, sliced into thin rings |
| 3 cloves | garlic, thinly sliced |
| 1/2 tbsp | canola oil |
Preparation
- Place garlic, onion, ginger, lentils and water in a medium saucepan.
- Bring mixture to boil before adding turmeric powder, chili flakes and a pinch of salt flakes. Lower heat and let mixture simmer, about 20 minutes, covered.
- Meanwhile, place pumpkin in a large pot of water. Bring water to boil and keep it boiling until tend, about 10 minutes. Then turn heat off and drain pumpkin.
- Bring lentil mixture back to boil and let boil for 5 minutes, uncovered.
- Turn heat off and add pumpkin in. Let cool.
- Blend the soup into a puree, in batches. Onion Topping
- Heat oil in a medium frying pan.
- Add onion rings and fry until they soften and start to turn colour.
- Add garlic slices in and fry until onion rings are golden brown.
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