Indian-spiced red lentil and pumpkin soup
There's much to love about this simple, creamy, fragrant, and nourishing soup.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 medium red onion (170g), chopped finely
- 1 tbsp finely grated ginger
- 2 cloves garlic, sliced thinly
- 3 tsps ground turmeric
- 2 tsps ground coriander
- 2 tsps ground cumin
- 750 grams butternut pumpkin, peeled and chopped
- ¾ cup (115g) dried red lentils
- 1 litre (4 cups) salt-reduced vegetable stock
- 400 ml coconut milk
- 2 sprigs curry leaves, leaves picked
- 2 tbsps roasted unsalted cashews, chopped coarsely
- 2 tbsps roasted unsalted pistachios, chopped coarsely
- ½ long green chilli, sliced thinly
- ½ long red chilli, sliced thinly
- Heat 3 teaspoons of the oil in a large saucepan over medium heat. Cook onion, ginger, garlic, turmeric, coriander and cumin, stirring, for 3 minutes or until softened and fragrant. Add pumpkin, lentils and stock. Bring to a simmer. Reduce heat to medium-low; cook for 10 minutes or until lentils are almost tender. Reserve 2 tablespoons coconut milk, then add remaining to pan. Cook a further 10 minutes or until pumpkin and lentils are very soft.
- Using a stick blender, blend soup until smooth.
- Heat remaining oil in a small frying pan over medium-high heat. Toast curry leaves for 1 minute or until light golden and crisp. Drain on paper towel.
- Ladle soup into bowls; drizzle with reserved coconut milk and top with toasted curry leaves, chopped nuts and sliced chilli.
Recipe from our friends at Australian Women's Weekly.
