This pumpkin and lentil soup with cumin is perfect for a cold autumn day. Pumpkin is perfectly in season this time of year. It gives the soup a nice sweet flavour, next to the earthy red lentils, warming fresh ginger and cumin spice.
PUMPKIN LENTIL SOUP WITH CUMIN
This recipe is really easy to make and is enough for 4 bowls of soup. To give the soup some extra punch and asian flavours, it’s served with chili flakes, coriander and a drizzle of coconut milk. You can even add some extra cumin powder on top if you like.
MAKING PUMPKIN LENTIL SOUP WITH CUMIN
To make this heartwarming soup, start by heating up the oil in a soup pan and fry the onion until translucent. Add the ginger and cumin seeds and fry for a couple of minutes until fragrant. Add the pumpkin and lentils to the pan and add the stock. Simmer the soup for about 20-23 minutes until the pumpkin is soft. Puree the soup with a (hand) blender until smooth and season with salt and pepper. Optionally add some water for a thinner soup. Serve the soup in bowls and garnish with a drizzle of coconut milk, coriander and chili flakes to taste. Enjoy!
WHAT INGREDIENTS DO YOU NEED FOR THIS RECIPE?
These are the ingredients you need for this soup:
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 cm. fresh ginger, grated
- 2,5 tsp. cumin seeds
- 750 gr. pumpkin, peeled and chopped
- 100 gr. red split lentils
- 1 liter hot vegetable stock
- 200 ml coconut milk
- chili flakes
- fresh coriander
- salt and pepper
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This recipe, photography and styling was created for Dutchdeluxes, a luxury kitchen ware brand in the Netherlands.
