Pumpkin-Red Lentil Soup/ Sitafal-Masoor Soup

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A right combination of flavours always creates the culinary magic. the same happened in my kitchen when I mixed two of the most popular ingredients and undoubtedly my favourite ones too, and the outcome turned into a wonderfully tasty and super creamy pumpkin-red lentil soup. Lentils are a staple in my kitchen and I use them in one or the other way every day. These are one of the best sources of protein

My everyday menu is changing with the change of season. As the evenings are getting colder, I long for some hot soup after a tiring n hectic day. This pumpkin soup is really cosy, warming, and full of some amazing spices. This soup is super easy to make and in fact, if you have a hand blender this becomes a one-pot soup
This pumpkin-masoor(red lentil) soup is a bowlful of flavours and aromatics. A few whole spices add an extra layer of smoky flavour to the soup. Its warm notes come with ginger and some garlic cloves. The fresh red chilly is not firey but reduces the sweetness of pumpkin/sitafal/kaddu

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Course – soups/ appetizer

Cuisine – World

 Prep Time – 10 Min

 Cook Time – 25 Min

 Total Time – 35 Min

 Yield – 4 Servings

 Author – Bharti Dhawan

 Ingredients

1- Yellow pumpkin( peeled and chopped coarsely) – 250 gms
2- Red masoor dal/red lentil – 1cup or 100 gms(washed and soaked for 2 hours)
3- Oil – 1 tsp
4- Butter – 2 tsp
5- Water or vegetable stock – 5 cups or 1 lt
6- Chopped onion slices – 1/4 cup
7- Fresh red chilly (optional)- 1 no
8- Garlic – 3-4 cloves
9- Ginger – 1-inch piece
10- Bay leaves- 1 no
11- Cloves – 3-4
12- Green cardamom – 2-3 no
13- Cinnamon stick – 1 inch
14- Mace(javitri) – 1 small piece
15- Salt – 2 tsp
16- Black pepper powder – 1 tsp
17- Coconut cream(optional) – 1 tbsp
18- Some pumpkin seeds for garnish


 Instructions

1- Heat oil and butter and add all the whole spices followed by garlic, ginger, onions and fresh red chilly. Cook them till they change their colour

2- Add chopped pumpkin and cook till the colour changes to brown

3- Add soaked dal and stir. At this stage, add water or veggie stock and salt and bring it to boil

4- Add cumin and pepper powder and simmer the flame and cover the pan. It will take 10 minutes for dal and the pumpkin to cook until they reach a softer consistency

5- Switch off the flame and let it cool completely. When cooled take out the bay leaf and blend the mix into a fine purée

 6- Transfer it on the flame again to add some coconut cream and mix well

7- Serve the soup piping hot with  some fresh chilly flakes, and  pumpkin seeds on top and some toasted bread to dunk into

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