29 Jan Pumpkin and Red Lentils Soup /Pumpkin and Dal Soup
Pumpkin and Red Lentils soup is a classic Indian Style soup made with pumpkin and Masoor Dal.With undertones of deep Indian spice flavors, thus pumpkin and red lentil soup is an extension of the Indian masoor dal, with a base of pumpkin and other familiar spices.The final blend of the soup is what really translates and elevates thus to a soup and augments its flavors
Its a humble soup with an earthy tone and can be tweaked to one’s liking when it comes to adding spices.Also, cooking in a pressure cooker makes it the most simplest method of cooking up this soup. Just dump everything as you go, pressure cook and blend the soup.
Like in soups, there is no set formula for this soup. No thumb rule to adhere to in terms of what can go into the soup apart from pumpkin and Lentils. Hence, you can use your creative streak and add in all kinds of ingredients depending on the resultant flavor that you desire.I made it slightly Indian, however , you can just grab spices, dump it and make your own renditions. Also, I felt, Masoor dal( Red Lentils) works best with the blend. although Toovar Dal is equally good to go, albeit a heavier soup I would say.
Parsley and oregano gives it another twist if you love that tatse.Coconut milk with thai spices will give it an oriental identity whilst Mediterranean spices can twist this towards a different aromatic flavor. I shall post the Thai Pumpkin Soup with Coconut milk sometime later
I do not really like creamy soups and also wanted it slightly nutritious keeping the fat content low, hence the Indian flavored spices worked best for me.
This soup works like a dal in the method of cooking, and gains a creamy, velvety texture when the final blend gathers the pumpkin, lentils and spices into a solid soupy texture.
I like to add in some lime juice for that zing and garnish with extra veggies sometimes, like roasted bell pepper on top as a highlight that just enhances the taste . Additionaly, few roasted pumpkin seeds on top adds that crunchiness to the soup.Makes it a protein rich wholesome soup with roasted veggies.
Absolutely gorgeous, not only visually but to the senses as well, this is by far the best Pumpkin soup that I love, not too heavy, not fatty, just a mix of dal and pumpkin complimented by the regular indian spices.
You could add in tomatoes as well for a slight tangy flavor. . Mixed with the dal and pumpkin, it imparts a beautiful spicy tangy soup and further augments not just the rich hue but also adds in that slightly tanginess to the soup. Or even add carrots for a healthier soup. It elevates the dish towards a gourmet soup.
Either ways,for me this works out as a great option not just for those rainy days but as a weekday meal as well. And surely, is a great way to sneak pumpkin into one’s system.
- Pumpkin-1.5 cups chopped
- Red Lentils(Masoor Dal)- ¾th cup
- Water- 3 cups
- Vegetable broth-1 cup
- Salt- As per taste
- Turmeric powder- a pinch(optional)
- Coriander powder-1 tsp
- Cumin Powder- 1 tsp
- Ginger chopped- 1 tsp
- Garlic Paste- 1 tsp
- Chopped Green Chillies- 2 to 3
- Red chilli powder- ½ tsp
- lime juice- 1 tsp
- Roasted bell peppers(for Garnish)- 1
- Parsley- 2 tsp chopped finely
- Black peppercorns- 5 to 6
- In a cooker, add oil.
- When hot, drop the bay leaves, black peppercorns,green chillies,chopped onions and saute.
- Add ginger and garlic pastes and fry.
- Add the lentils, saute, add cumin and coriander powder, Red chilli powder
- Add pumpkin pieces,salt and water.
- Close the cooker and let the soup cook for 10 minutes.
- Open , remove the bay leaves and blend the soup in a mixer.
- Strain and add it back to the pan with additional vegetable stock.
- Let it simmer, adjust salt, add parsley and lime juice
- Serve into bowls and top it with roasted pumpkin seeds and roasted bell peppers.