Pumpkin and Dhal Soup is a modern British recipe for a classic soup of dhal (brown lentils) cooked in a lightly-spiced stock until tender that's served topped with pumpkin puree cooked in coconut milk and which makes and excellent dish for Halloween or Bonfire Night. The full recipe is presented here and I hope you enjoy this classic British version of: Pumpkin and Dhal Soup.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
450g pumpkin or butternut squash, peeled, de-seeded and diced
200g dhal (dried brown lentils)
4 garlic cloves
1cm length of fresh ginger, peeled
2 whole red chillies split lengthways
1 cinnamon stick
2 cloves
2 onions, finely diced
2 celery sticks, finely diced
1 tbsp tomato purée
400ml coconut milk
1/2 tsp freshly-grated nutmeg
1/2 tsp white sugar
salt and freshly-ground black pepper, to taste
Method:
Heat the oil in a large pan over medium heat. Add the garlic, ginger, chillies, cinnamon and cloves. Fry for about 30 seconds, then add the onions and celery. Reduce the heat a little then continue frying for 5 minutes, stirring frequently.
Stir in the tomato purée then add the lentils and stir to combine. Pour over 1l of water then bring to a boil. Reduce to a brisk simmer and cook for 10 minutes, skimming any froth from the surface. Reduce to a very low simmer and cook gently for 60 minutes, or until the lentils are completely tender.
Adjust the seasonings to taste then remove and discard the garlic, cinnamon, ginger, cloves and chillies. Reduce the heat and set aside to keep warm. In the meantime, add the pumpkin to the pan with the coconut milk, nutmeg and sugar. Season with salt, bring to a simmer and cook for 45 minutes, or until the pumpkin is so soft that it's falling apart. Mash or purée the pumpkin and set aside.
Ladle the dhal soup between four warmed soup bowls, top with the pumpkin purée and serve immediately.
