Wednesday, October 14, 2009

Indian pumpkin lentil soup

A great soup for all year around. For best results use Hokkaido pumpkin (Cucurbita maxima var. hubbaridianna). This pumpkin has its origins in Japan, but is widely available in Europa.

Hokkaido pumpkin has a great sweet taste. The Hokkaido pumpkin is a result of Japanese farmers cross breading the American giant pumpkin (Cucurbita maxima), which was first brought to Japan in 1878.

The basic ingredients:

2 tomatoes
1 potato
1 onion
fresh ginger (shredded)
2 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
2 tablespoons desiccated coconut
1 liter water
100 gram red lentils
Tamarind (according to taste, start with 2 tablespoons ), use tamarind pulp.
1 Hokkaido pumpkin

Before firing up the stove, make sure these ingredients are ready:

Fry the onion and ginger in 2 tablespoons of oil until brown.

Add tomatoes and potato and fry for 5 minutes:

Add spices (coriander, cumin, turmeric, chili, coconut) and fry for 3 minutes:

Add 1 liter of water and 100 gram red lentils. Bring to a boil:

Prepare pumpkin:

Add pumpkin to soup and simmer until soft. Add water if needed:

Puree the soup with a strong mixer:

Add tamarind juice according taste. This functions as a souring agent, much like lemon or lime. At this stage also add salt. Taste for the best result.

Mix well. Garnish with fresh coriander or mint leaves.
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