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Pumpkin and Red Lentil Soup

This recipe for pumpkin and red lentil soup gives you spicy, sweet heat that flirts with Indian daal. Enjoy it as it is, or get inspired for your cold weather night, or Thanksgiving leftovers.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 4
Author: The GOODista

Ingredients

Soup Basics

  • 500 gram Pumpkin
  • 200 gram Red Lentils or 1 can
  • 0,5 liter vegetable stock
  • 1 Onion large or 2 medium yellow works best
  • 1 Carrot grated
  • 3 Garlic cloves
  • 2 Tomatoes medium size
  • 1 Ginger piece about 15 gram or thumb size
  • 1 Chilli optional
  • 1 Tablespoon Honey
  • 1 Tablespoon Olive oil
  • 1/2 teaspoon Turmeric generous
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Paprika sweet
  • 1/2 teaspoon Cumin

Instructions

Preparation

  • Set the Oven to 200 degrees
  • Chop the pumpkin into chunks, and keep the rind on.
  • On a large oven tray place your pumpkin and sprinkle with olive oil, and Honey. Add salt to taste and set the timer to 20 minutes.
  • Rinse the lentils and pick put any stones. Add them to a bowl of warm water and let them soak for 30 minutes. OR just open your can and keep the water.
  • In a saucepan lightly fry the onion and carrot until translucent, add the spices, ginger, garlic, chilli and tomatoes.
  • Add the vegetable stock and bring to a boil.
  • Add the lentils (but do not add salt — as this will make the lentil tough, and lengthen cooking time).
  • Cover with a lid, and let gently boil for 30 minutes.
  • Take out the pumpkin from the oven, and use scissors to cut the pieces up to smaller bits.
  • Add these to the lentil and vegetable mixture.
  • Let bubble away for an additional 10 minutes.
  • Take out your hand mixer and whizz until semi-smooth. If the consistency becomes too thick, feel free to add water. ( I like this soup quite thick - almost stew like).
  • Serve the soup as a main with a side salad, and some dark bread or naan. Or have it as a starter - let your inspiration and taste guide you.
  • Enjoy!

Notes

This recipe for pumpkin and red lentil soup is meant as an inspiration. You can add natural yoghurt, coriander or pumpkin seeds to the finished soup. Naan or dark bread are great to dunk into the thick soup, and serving this with a spinach salad works very well too. Enjoy!