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A cold snap has hit in the last few days, not only climatically but also throughout my body. A pot of Spicy Pumpkin Lentil soup was required. Packed with spices to warm the soul and body, it was made with pumpkin, carrots, fennel, and tomatoes, added for substance, and a quick puree for a thicker, smoother result. I personally like smooth, blended soups. It was pure goodness in a bowl. It was enough to clear the head, if only for a short while.

tips

  • I like to use the brightest coloured pumpkin I can find as it gives better flavour and colour. I used Jap, but any other brightly coloured varieties will do. The fennel was an add-in as I recently picked the bulb from my garden to roast and had half of it left, so completely optional. 
  • The rasam powder can be purchased from Indian speciality stores. I use an MTR brand, about A$2.50 for 200g packet.  It is a Southern Indian spice mix – a discovery from my sister, who purchases it fresh from Mysore in India and uses it in her Dahls.
  • The best pan for toasting the spices also comes from India, once again, courtesy of my sister. It is 15cm in diameter and has a rounded base, though not sure what it is called. Perfect size and also great for nuts.  Oh, and don’t be put off by the number of ingredients.
SPICY PUMPKIN LENTIL SOUP

serves 4

ingredients 

 1kg diced pumpkin

2 diced carrots

2 -3 diced tomatoes

½ fennel bulb, diced (optional)

1 cup rinsed red lentils

4 cups vegetable stock

1 tsp turmeric

6 curry leaves

2 tsp. ghee or olive oil

1 tsp black mustard seeds

2 tsp finely chopped fresh ginger

1 whole cardamom pod

1 tsp cumin seeds

1 tsp rasam powder

1 tsp tamarind paste

1 Tbsp raw sugar

preparation 

  1. Add the first 8 ingredients to a large, heavy-based pot and bring to a boil. Reduce heat and simmer until the vegetables are soft.
  2. Meanwhile, in a small pan, heat ghee or olive oil over medium-high heat. Add mustard seeds and wait until they pop and turn grey. Stir occasionally. Turn off the heat, add ginger and the remainder of the spices, and stir through. Let sit for about a minute or two.
  3. Add the spice mixture to the pot with the tamarind paste and sugar. Turn the heat off and let it rest until ready to serve. Remove the curry leaves and cardamom pod and puree, if desired.
  4. Salt to taste and serve with a dollop of yoghurt or labne.

Goodness shared from Donna