approx. 700g japanese/kent pumpkin, cut and roughly diced
3/4 cup red lentils, washed and drained
2 medium brown onions, diced (about 1 cup )
1 thumb-sized piece of whole ginger, very finely chopped
2 x 30g vege stock cubes
~ 1 tbsp olive oil
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp paprika
Cashew Cream (OPTIONAL - taken from vecca 's post here)
1 c roasted, unsalted cashews
1/2 c water
300g silken tofu
2 tsp vanilla essence
2 tsp sugar
- Blend all ingredients in a food processor until creamy. Blend! Blend! Blend!
First of all dissolve the stock cubes in a couple of tablespoons of hot water and set aside.
Over medium heat in a large heavy-bottomed saucepan, sautee onion in oil until soft and translucent, then add finely chopped ginger. Slowly sautee together until it's all golden and tasty smelling, then add chopped pumpkin & stir until it's evenly coated in the onion and ginger. Add half the spice mixture, stir until coated, add lentils and repeat with the rest of the spices.
Add the stock cubes and enough hot water to *just* cover the pumpkin (You can always use a couple of litres of premade vege stock instead of the cubes). Leave to simmer for 30-40 minutes, stirring occasionally, until pumpkin and lentils are tender. Leave to cool for a bit , (just so you don't hurt your food processor) then blend in batches with 1/2 to 3/4 cups of the cashew cream**. If you don't have a food processor you can mash it all up with a potato masher for a slightly more rustic (but equally as tasty) soup. Serve with cracked pepper and crusty bread!
** To use up the extra cream make a delish dessert by combining it with some melted chocolate and a splash of kahlua.