Pumpkin and lentil soup

I am partly glad that the winter is short in this part of the world, as my list of cravings for comfort food is endless during winter. I am also happy I crave soups and dal during winter. They are light and keep me full when paired with some bread. Pumpkin and lentil are a great combination. It tastes delicious as a soup with the right amount of heat and spices.

You can roast the pumpkin cubes with curry powder and other spices. I used one single pot to cook everything. A pressure cooker or an electronic multi-cooker should do the job. You can choose to use a single kind of lentil or a mixture. The choice is yours. I used a combination of lentils to make it more healthy.

What kind of soups do you prefer, broth, creamy or chunky soups?

Preparation time 10 minutes
Cooking Time : 12-15 minutes
Serves : 2-3

Ingredients

Pumpkin 350 gms
Onion 1
Garlic pods 4-5
Red and yellow lentils 2 tbsp
Vegetable stock 1 cup
Turmeric 1/2 tsp
Curry powder 1/2 tsp
Cumin powder 1/2 tsp
Chili 1
Cream 1 tbsp
Toasted pine nuts (optional)
Dill

Method

Heat some oil in a cooker and add cumin seeds. Once they sizzle, add the chopped garlic and onion. When they turn translucent, add the pumpkin cubes and the powdered spices. Cook till the pumpkin is slightly caramelized. Add the washed lentils and the stock and cover the pot till cooked. Use a hand blender to blend into a fine puree. Serve hot with a spoon of cream on top. Garnish with toasted pine nuts and dill.