Winters are not complete without having a swig of a creamy pumpkin soup. No! please don’t be horrified by pumpkin. Even I am a bit wary of this rather beautiful squash produce. And if I am saying that this pumpkin soup is better than your regular veg soup, you better take my word. I was always told by my mum to make this delicious winter soup, but then I always gave it a pass, because pumpkin. This time around, taking inspiration for home décor from Instagram, I bought 2 medium sized pumpkins to be kept along-side candles on the dining table. Stack of books, warm vanilla candle and pumpkin – dining table looked a winter delight. And we purposely switched off the lights to enjoy our candle light dinner.
The setting stayed in for a week or so and husband would daily nudge me – asking if I had any plans to use these pumpkins. The original plan was to bake a pumpkin bread, but something came up at work and I was barely getting 5 hours of sleep, until Christmas. A day after Christmas, it was a record coldest day in Pune, soup cravings at its peak; and what better day to make pumpkin soup. Took mum’s recipe, googled another recipe, noted the key steps and set on to make the so creamy so delicious pumpkin soup. Not generally a fan of my own cooking, but I love how I always end up making quick recipes, which fortunately come out so delicious.
Husband took a second serving – and my heart is doing cart wheels with joy. I made the same soup again last week, a day after new year and this time around, I arranged a table, took pictures and all that jazz; all for the blog and of course you. Also, come to think of it, I made this soup on days when we just wanted plain comfort food to rest our tummy. The soup is so light and gorgeous; perfect for hosting your own soul and your loved ones. For a full meal, this can be accompanied with a vegetable pulao.
Here’s how to make Pumpkin and Red Lentils Soup
Ingredients (Makes 2-3 bowls)
- Ghee/Butter – 1 tbsp.
- Chopped Onion – 2 medium
- Garlic Cloves – 2
- Cumin Seeds – a pinch
- Pumpkin (diced) – approx. 250 Gms.
- Red lentils (split) – 50 Gms.
- Water – 750 ml (approx. 3 bowls)
- Salt – to taste
- Black Pepper – to taste
- Fresh Cream – for garnish
In a pressure cooker, add ghee. Once its heated, put in cumin seeds and chopped garlic. After the cumin and garlic is lightly browned, add in chopped onions. Stir it for 1-2 minutes till the onion is pink. Then add in the diced pumpkin and stir again. Let the onions and garlic get one with pumpkin. Stir it well. Now add the red lentils and salt and let the mixture sit on a medium flame for 4-5 minutes. Now add 3 bowls of water and put on the pressure cooker lid.
Simmer the flame after one whistle and let it cook on the low flame for 7-10 minutes and then turn off the flame. Open the lid once the cooker is cooled down, check if the pumpkin and lentils is cooked well (mashable texture). Use electric hand blender to make a puree. You can also transfer everything in a grinder jar and give it a churn on the mixer till it is smooth.
Turn on the flame again and give the creamy soup a gentle stir. Sprinkle some black pepper and mix the soup. Serve it in the bowls and garnish with fresh cream and pumpkin seeds.
Surprise your family with this delicious warm treat before winter ends. Take my word, it not just warms your body , but also your heart and soul! Xo!