spicy pumpkin lentil soup

14th June 2009

A cold snap has just 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. Pumpkin, carrots, fennel and tomatoes added for substance and a quick puree for a thicker, smooth result. I personally like the smooth, blended soups. Pure goodness in a bowl.  It was enough to clear the head, if only for a short while.


spicy pumpkin lentil soup

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.


 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


1.  Add the first 8 ingredients into large heavy- based pot and bring to boil. Reduce heat and simmer until vegetables are soft.

2.  Meanwhile, in a small pan, heat ghee/olive oil over med-high heat. Add mustard seeds and wait till pop and turn grey.  Stir occasionally. Turn off heat, add ginger and remainder of spices and stir through. Let sit for about a minute or two.

3.  Add spice mixture to pot with tamarind paste and sugar. Turn heat off and rest until ready to serve.  Remove curry leaves and cardamom pod and puree if desired.

4.  Salt to taste and serve with a dollop of yoghurt/labne.

Goodness shared from Donna

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  • mutha tucka


    ‘SLPS’ certainly did warm our body n soul, can’t wait for the next blog adddition and cold snap!

    Keep up the good work Luscious Lentil……


  • Alison

    Sounds like a fabulous recipe! can’t wait to try. Will let you know how it goes.
    A note for Sis…we love your recipes over here and can’t wait for your contribution…..don’t wait too long the soup can’t last all week!

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