Pumpkin and Lentil Soup

serves 4-6
from: Vegan Cooking @ LiveJournal.com

approx. 700g japanese/kent pumpkin, cut and roughly diced
3/4 cup red lentils, washed and drained
2 medium brown onions, diced (about 1 cup )
1 thumb-sized piece of whole ginger, very finely chopped (or grated ginger)
~ 1 tbsp olive oil
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp paprika

Over medium heat in a large heavy-bottomed saucepan, sautee onion in oil until soft and translucent, then add finely chopped ginger. Slowly sautee together until it's all golden and tasty smelling, then add chopped pumpkin & stir until it's evenly coated in the onion and ginger. Add half the spice mixture, stir until coated, add lentils and repeat with the rest of the spices.

Add the stock to *just* cover the pumpkin. Leave to simmer for 30-40 minutes, stirring occasionally, until pumpkin and lentils are tender. Leave to cool for a bit , (just so you don't hurt your food processor) then blend until smooth. Serve with cracked pepper and crusty bread!

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