Ingredients for 4 bowls:
1 small pumpkin (or potimarron, hokkaido squash), peeled and cut into big chunks
2 carrots, peeled and thickly sliced
1 small leek, finely chopped
1 cup of pink lentil (masoor dal) rinsed
1 teaspoon turmeric
1/2 teaspoon cumin seeds
1/2 teaspoon cumin powder
2 tablespoon of coriander, finely chopped
1 tablespoon of oil
salt and pepper
Heat the oil in a pot. Add the cumin seeds. When they start to splutter, add the cumin powder and turmeric. Stir well. Add the leek and stir. Lower the heat and cook for 2-3 minutes. Add the carrots and pumpkin. Cook for 3 minutes. Do not let the vegetable to colour. Add the lentils and about 750 cl water. Bring to the boil. When it boils, add the salt and pepper, half cover and put to medium heat.
C0ok for about 25-30 minutes.
Blend well and add the chopped coriander. If you like a super creamy consistency, you can add some cream or milk (or soy milk).
I love to sprinkle this soup with grated coconut and coriander…