2-3 Servings Prep Time : 45-50 Min
When I think of Autumn season, I think of pumpkins – but not of the jack o’ lantern iteration we’ve all carved into shapes ranging from eerie to pedestrian – of spooky faces aglow on neighborhood porches. By some miracle – I have zero aversion to pumpkin. As a matter of fact, it remains one of my favorite things to roast up when autumn hits. If you find yourself with extra pumpkins to chop up, or if you’re having a mellow Halloween and want to cook up some seasonal fare, this recipe is a soul satisfying and delicious option. Enjoy autumn & happy eating!
Ingredients
3 1/2 cups pumpkin/ Squash peeled and cut
1 clove garlic, finely chopped
1 tsp cumin
1 tsp fennel seeds
1 tbsp sunflower oil
Generous pinch of pink Himalayan salt
1 tbsp vegetable boullion powder or garam masala & 2/3 cup red lentils (optional)
How to make
1. Sautée the garlic in the sunflower oil with the fennel seeds, cumin and Himalayan salt for a minute.
2. Add the squash & pumpkin coat it with the spices. Add vegetable stock and leave on a medium to high heat for 15 minutes . Add lentils (optional)
3. Pour into a blender and blend until smooth.
4. Pour the soup back into the pan and on a medium heat and leave to cook for 20 minutes. Add 1/4 cup of water and cook for another 20 minutes.
5. Take off the heat and serve hot. Plate it like shown below, this is perfect recipe for the crisp fall evening.
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