Hey all! Again, it has been a while! My last post is from August 31, which is quite some time ago, and much happened since then. I finished my studies (yes, I am a Master of Science now, that sounds awesome) and since then I have been on a short holiday and spent a lot of time finding a job. I did not succeed yet, but I am confident I will find one before the end of the year! Hopefully a bit sooner, but you can’t press your luck too much 😉 So, here we are, it’s autumn already! Here in the Netherlands, it has been raining for days now and the trees have started to change colour. Most people seem to dislike this season, because of the rain, dropping temperatures and shorter days, but to be honest, I don’t mind. Surely I do like long days with a lot of light and warmth, but the autumn is the time of candles, cosyness and above all: wonderful fruits and vegetables. Fresh apples, brussels sprouts, and my favourite: The Allmighty Pumpkin! Why I love it so much? You can use it in soup, pie, curry, desserts, roasted, mashed, cooked, baked, stewed, or use it as a Halloween decoration. Last week I bought my first pumpkin of the season and changed it into pumkin-lentil soup, a very warming dish due to the spices I like to use. Since it’s so simpe to make, I decided to share the recipe with you!
You will need:
- a pumpkin. Size doesn’t matter in this case, unless it’s so big its contents won’t fit in the cooking pot
- red lentils
- some cloves of garlic
- fresh ginger
- an onion (yellow or red, it doesn’t matter)
- curry powder
First, clean your pumpkin and cut it into pieces. This is quite a messy process, since the inside of most pumpkins consists of seeds and slimy, mushy fiber-like things. Remove those, you ain’t gonna need them. Cut the rest of the pumpkin into pieces. Most of the times, you don’t need to remove the skin of the pumpkin, but check it for small pieces of stone or sand and wash it thoroughly before you use it. Then, dice the onion and fry it in some oil. As soon as the onion becomes a bit transparent, add about 4-5 chopped cloves of garlic and some chopped ginger, depending on your taste. Let this brown for a few minutes, then add about 500 mL water with some salt, or use chicken or vegetable stock if you have some. Bring this to the boil and add about a handful of lentils, one dinner spoon of curry powder and the pumpkin pieces.
Cover your cooking pot, turn the heat low and let this simmer for 15-20 minutes, or until both the lentils and the pumpkin pieces are soft. Turn off the fire, get your immersion blender and blend the pumpkin pieces until you have a thick, porridge-like soup. If its too thick, you can always add some water or stock.
And now it’s time to enjoy! I like this soup with some fresh baked whole grain bread, cream cheese with herbs and a few bits of cucumber and tomato. I hope you will try this dish too, and I hope you liked this post!