PUMPKIN SOUP

PUMPKIN SOUP:

INGREDIENTS:

1 tbsp each, grated ginger, mustard seeds and oil
2 onions, chopped
1 tsp turmeric powder
2 tsp each, cumin and coriander powders
Ground cinnamon, a pinch
800 gms pumpkin, peeled and cubed
1 ltr chicken or vegetable stock
4 tbsp chopped coriander
1 cup lentils ( masur dal )
Salt and pepper, to taste

METHOD:

• Heat oil in a large saucepan and saute onion for 2 minutes. Add spices and stir for a minutes.
• Add lentils, pumpkin and stock. Bring to  a boil, reduce heat, cover and simmer for 40 minutes or until pumpkin and lentils are oft.
• Season with salt and pepper and garnish with coriander. Serve hot.

NOTE  - Serve  with naan bread.