Ingredients Serves 4
- 1.5 lb/700 g pumpkin
- 1 onion
- 2 cloves garlic
- 1-inch/2.5 cm ginger root
- 1.5 tsp coriander
- 1 tsp turmeric
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- 3 tbsp oil
- 1.5 cup red lentils
- 1.5 tsp salt
- 1/2 tsp pepper
- 1 cup coconut milk
Peel the pumpkin and remove inner seeds. Cut the pumpkin into large cubes. Peel and dice 1 onion. Peel 2 cloves garlic and small piece (1-inch) of ginger root, chop them finely.
Prepare a spice mix: mix together 1.5 teaspoon of coriander, 1 teaspoon of turmeric, 1 teaspoon of ground cumin and 1/2 teaspoon of cinnamon.
In a heavy-bottom pan heat up 3 tablespoons of vegetable oil. Add the onion, garlic and ginger and saute over medium-low heat for 3 minutes. Add the spice mix and stir well.
Add diced pumpkin pieces, stir well, place the lid and cook covered for 3 minutes.
Add 1.5 cup of washed re lentils and 5 cups of water. Increase heat and bring to a boil. When the water starts boiling, reduce heat to low, add 1.5 teaspoon of salt and 1/2 teaspoon of pepper. Simmer for 15-20 minutes until the pumpkin is very soft.
Remove the pot from heat, add 1 cup of coconut milk, blend with an immersion blender until the soup is smooth and silky.
Serve hot, garnish with pumpkin seeds and cilantro leaves. Enjoy your meal!