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Dhal soup with pumpkin

Name: Dhal soup with pumpkin
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 2 tbsp vegetable oil; 4 whole garlic cloves; About 1cm piece of fresh ginger; 2 whole red chillies (optional); 1 cinnamon stick; 2 cloves; 2 onions, finely diced; 2 celery sticks, finely diced; 1 tbsp tomato purée; 200g dried brown lentils, rinsed well; 450g pumpkin or winter squash; 400g can coconut milk; ½ tsp grated nutmeg; ½ tsp white sugar

Published: 31 Oct 06
Updated: 18 Mar 24

Pumpkin purée adds a bit of autumnal colour to this easy Indian-spiced lentil soup recipe.

Next time: try this delicious pumpkin and sage frittata.

Easy
November 2006

Test kitchen approved

Serves 4
Ready in 1½ hours

Pumpkin purée adds a bit of autumnal colour to this easy Indian-spiced lentil soup recipe.

Next time: try this delicious pumpkin and sage frittata.

Nutrition: per serving

Calories: 422kcals
Fat: 24.2g (16g saturated)
Protein: 17.2g
Carbohydrates: 37.1g (6.5g sugar)
Salt: 0.1g

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Ingredients

2 tbsp vegetable oil
4 whole garlic cloves
About 1cm piece of fresh ginger
2 whole red chillies (optional)
1 cinnamon stick
2 cloves
2 onions, finely diced
2 celery sticks, finely diced
1 tbsp tomato purée
200g dried brown lentils, rinsed well
450g pumpkin or winter squash
400g can coconut milk
½ tsp grated nutmeg
½ tsp white sugar

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Method

Heat the oil in a large saucepan over a medium heat. Add the garlic, ginger, chillies, cinnamon and cloves. Fry for 30 seconds, then add the onions and celery. Reduce the heat and fry for 5 minutes, stirring.
Add the tomato purée and the lentils and stir well. Add 1 litre water and simmer rapidly for 10 minutes, skimming any froth from the surface. Reduce the heat to very low and cook for 1 hour or until the lentils are really tender. Season, remove from the heat and discard the garlic, ginger and spices. For a thicker soup, blitz half with a stick blender.
Meanwhile, peel, deseed and dice the pumpkin. Put in a pan with the coconut milk, nutmeg, sugar and some salt. Simmer and cook for 45 minutes, until the pumpkin is falling apart. Purée or mash, then season.