On cold autumn evenings, soup is tempting. It's filling, simple and very good! Then you can have crispbread , papadam , gluten-free hamburger bread or naan . The best thing about soup is to drizzle with a little ghee , but that's probably a habit I have from Indian daliya (a type of dessert that resembles porridge). With Halloween, pumpkins are coming to the stores, I thought I'd try this type for a change. If you have a pressure cooker, this will be ready in 10 minutes! There was a slightly sweeter taste to this pumpkin, but I managed to leave out the chili! Mostly to enjoy the taste of the pumpkin.
This is what you need:
3 tablespoons ghee (oil works well)
1 teaspoon cumin
2 cloves garlic
350 grams of diced pumpkin 60 grams of red lentils
Salt and pepper as desired
4 dl water
½ cup cream
Procedure:
Peel the pumpkin, remove the stones and cut into cubes. Heat ghee (or oil), add ground cumin and two cloves of garlic. Note: do not let it turn black. When it sizzles, add the pumpkin. Fry for a couple of minutes. Add salt, pepper and water. Cook until the pumpkin is soft. Blend with a hand blender. Bring everything to a boil with a little cream and serve with optional garnish and accessories.
