Simple Way to Make Super Quick Homemade Cream of Lentil and Pumpkin Soup
Hey everyone, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Easiest Way to Prepare Ultimate Cream of Lentil and Pumpkin Soup. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Cream of Lentil and Pumpkin Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cream of Lentil and Pumpkin Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cream of Lentil and Pumpkin Soup is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cream of Lentil and Pumpkin Soup estimated approx 1 hour.
To get started with this recipe, we have to prepare a few ingredients. You can have Cream of Lentil and Pumpkin Soup using 21 ingredients and 6 steps. Here is how you cook that.
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Temperature is going down each day. Time to have soup almost everyday to keep warm and hydrated ...so here I have prepared Lentil soup with a mix of carrot, white bulb part of green onion and pumpkin ( puree) etc. Enjoyed with the freshly baked Pumpkin buns/ breads .
Ingredients and spices that need to be Prepare to make Cream of Lentil and Pumpkin Soup:
- 75 gm Red lentil/ Mansoor Dal
- 70 gm carrot
- 70 gm White part of green onion
- 1 tsp garlic powder
- 1/2 tsp ginger powder
- 2 tbsps tomato puree
- 1 veg stock cube/ bullion
- 1 tsp Veg oil
- 1 tbsp Butter
- 3-4 Garlic cloves
- 1/4 tsp crushed black pepper
- 1/4 cup Pumpkin puree
- 1/4 tsp Turmeric powder
- to taste Salt
- 1/4 cup Fresh cream
- as needed water
- For Garnishing
- 1/2 tsp Roasted Cummin seeds
- 1 dollop of butter
- As needed Green onions
- 1 tsp Green Coriander
Instructions to make Cream of Lentil and Pumpkin Soup
- Wash and soak the Dal/ lentil for a while (5-10 minutes), meanwhile roughly chop all the veggies. Heat oil and butter in a pot and add the chopped garlic and saute it.
- Then add the carrot and saute and Cook for about 5 minutes, then add the Dal and mix well, then add ginger garlic and Turmeric powder to it...mix..add the veg stock cube, little salt (as vegstick cube has salt in it) and crushed black pepper too.
- Then add the green onion and mix and cook for about 10 minutes (covered)....add water as required and boil and cook everything....add tomato puree too and let it cook for another 20-30 minutes till Dal and veggies gets soft and cooked. Add the pumpkin puree too and cook for another 5 minutes.
- Once done, let it cool a bit if you are using mixer grinder to blend it,so that you can handle it, if using an electric hand stick blender wait for 5-10 minutes and then blend it into a smooth mixture of soup.
- Check consistency, if required add little water...this is thick creamy consistency soup so don't thin down much. Check salt and add as per taste.Put the pot soup on the flame again and add about 1/4 cup of fresh milk cream and mix well and cook for about 5 minutes...your soup is ready.
- Garnish with roasted Cummin seeds, Green onions, chillies and a dollop of butter or more fresh cream (whatever you prefer). Serve hot!!!! Bon Appetit!!!
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