Wednesday, 2 October 2013

Pumpkin soup

A healthy soup for the season, let see how to make it. 3 green onions, chopped, 2 carrots, chopped,3 tbsp ginger, sliced, 6 garlic cloves, chopped, 1 tsp thyme, 1 tsp rosemary, 1/4 tsp nutmeg, 1 tsp chili flakes, 1/4 of a big pumpkin, roughly chopped, 1/2 cup red lentils, 3 cups vegetable stock. Have some pumpkin seeds, toasted, olive oil and lemon, to serve. Sautée the onions for about 3-4 minutes, add carrots and cook for another 5 minutes. Add ginger, cloves, nutmeg and chili and cook for 1-2 minutes. Add chopped pumpkin, the red lentils, stock and water. Bring everything to a boil and simmer until pumpkin is soft. Now blend the soup until creamy and soft. Season with salt and pepper.
and serve with a splash of olive oil, few toasted seeds and a bit of freshly squeezed lemon for some extra zing.

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