Lentils, Pumpkins and Cranberry Soup Recipe
How to make Lentils, Pumpkins and Cranberry Soup
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About Lentils, Pumpkins and Cranberry Soup Recipe: A healthy and nutritious soup recipe with a blend of vegetables, lentils, pumpkins and refreshing cranberries along with spices.
- Total Cook Time 45 mins
- Prep Time 10 mins
- Cook Time 35 mins
- Recipe Servings2
- Medium
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.