On one of the colder autumn days we have recently been experiencing, it was nice to come home to this soup I had made the day before. I often find soups taste better the following day. I simply chopped the pumpkin and added it to the onions and chopped carrots I had been frying for a few minutes with a pinch of Indian cumin powder.
I let this fry for a few minutes and then added a litre of water and the red lentils and allowed it to simmer on a low heat for about half an hour. After leaving it to cool awhile I added the grated and finely chopped (my grater has large holes) zest of half an orange and the juice of the whole orange- more zest would have made the orange flavour overpowering. I then put the soup in a blender and mixed it. Later I added a bit more water and some freshly ground salt and pepper. I sometimes add nutmeg at this stage but in this case I didn’t want to interfere with the flavours of the orange. Pumpkin can be a tad bland in taste, so the orange does give it a bit of a welcome tang. You can serve it with croutons (I used Polish rye bread) or dry-fried pumpkin or sunflower seeds. Very soothing on an autumn afternoon. Personally I never add cream to pumpkin soup as I find it adds a blandness which is not called for and thickens it unnecessarily.
- 1/2 kilo pumpkin (before removing skin)
- 1 cup red lentils
- 2 smallish onions
- 2 carrots
- 1 orange
- freshly ground salt and pepper
- 1 litre water (or veg stock)
- pinch of cumin powder (optional)