September 26, 2010

Spiced Pumpkin, Cauliflower and Lentil Soup

Be it winter or summer I make soups almost weekly. It's often a pureed vegetable soup with a variety of vegetables I happen to have in the fridge. Pumpkin and lentil soup is one of my favourites, and this time I added some cauliflower for an extra veggie. Lentils really make these soups so velvety and smooth, there's absolutely no need to add any cream. I like the pureed soups very thick, but if you prefer them thinner, just add more stock. This soup freezes well too, so you can have it in the freezer ready for any hunger emergencies :-)

Spiced Pumpkin, Cauliflower and Lentil Soup

2 tbs olive oil
1 small onion, finely chopped

2 cloves garlic, crushed

small knob of fresh ginger, grated

1 tsp ground turmeric

1 tsp ground coriander

1/2 tsp ground cumin
300g cauliflower, washed and cut into florets

approximately 1 kg butternut pumpkin, peeled, seeds removed and cut into chunks
1 cup red lentils

1 litre vegetable stock (or more if you prefer the soup thinner)

Heat the oil in a large saucepan, add the onion, garlic and the ginger, and sauté for a few minutes. Add the spices and sauté for another minute (you can add a dash of water so that the spices won't burn). Add the cauliflower, pumpkin, lentils and the vegetable stock and bring to boil. Turn the heat down and let simmer for 15-20 minutes. Remove from heat, let cool slightly and puree using a blender or a stabmixer.