Lentils, Pumpkins and Cranberry Soup Recipe

 
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Lentils, Pumpkins and Cranberry Soup
How to make Lentils, Pumpkins and Cranberry Soup
  • Chef: Vicky Ratnani
  • Recipe Servings: 1
  • Difficulty Level: Medium

About Lentils, Pumpkins and Cranberry Soup Recipe: A healthy and nutritious recipe with the blend of vegetables, lentils, pumpkins and refreshing cranberries along with spices.

Ingredients of Lentils, Pumpkins and Cranberry Soup

  • For soup:
  • 1/2 tsp Olive oil
  • 2 Green cardamoms (seeds extracted)
  • 1 Cinnamon stick
  • 1 Medium Onion, chopped
  • 1 Tbsp Garlic-ginger paste
  • 1 Green chili (split)
  • 1/2 Cup Red lentils, soaked
  • 1/2 Pumpkin, chopped
  • 2 Tbsp Cranberries (fresh and frozen)
  • To taste Salt and pepper
  • 1 Tbsp Coriander powder
  • 1 Tbsp Turmeric powder
  • 1/2 Tbsp Cumin seeds
  • 1/2 Tbsp Red chili powder
  • 1 Litre Vegetable stock
  • To taste Salt and pepper
  • To garnish:
  • Few Dried cranberries
  • 2-3 Lime leaves

How to Make Lentils, Pumpkins and Cranberry Soup

  • 1.Heat the olive oil, add the cinnamon, cardamom and cumin seeds.
  • 2.Saute for 30 seconds to release aromas.
  • 3.Add the ginger garlic paste, split green chilies.
  • 4.Add the onions and cook for 3 to 5 minutes.
  • 5.Now add the lentils, cranberries and grated pumpkin and sweat the mixture for 5 minutes.
  • 6.Top with the vegetable stock and cook until the lentils and pumpkin are cooked.
  • 7.Blend the soup until very smooth.
  • 8.Season to taste and garnish with a few dried cranberries and fresh lime leaves.
Key Ingredients: Olive oil, Green cardamoms (seeds extracted), Cinnamon stick, Onion, Garlic-ginger paste, Green chili (split), Red lentils, Pumpkin, Cranberries (fresh and frozen), Salt and pepper, Coriander powder, Turmeric powder, Cumin seeds, Red chili powder, Vegetable stock, Salt and pepper, Dried cranberries, Lime leaves

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