Pumpkin Soup
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Description: Calls for red lentils, tomato puree, and spices.
RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. 1/2 crown pumpkin (or other type) peeled and chopped 1 onion choppped 1 tablespoon of oil 1 teaspoon Corriander (seeds or ground) 1 teaspoon ground cumin Cayenne pepper to taste (1/8 teaspoon) 2 cloves garlic chopped 1/2 inch of fresh ginger chopped 1 cup red lentils 150 g tomato puree freshly ground black pepper yoghurt or sour cream <dt><b>Optional:</b> 3 slices bacon chopped Fry onion, garlic and ginger and spices (and bacon) in oil, until onion is soft. Add pumpkin and lentils and cover with water. Simmer for 20 minutes, checking water level occasionally, the soup should end up quite thick. Mash mixture with a potato masher. Add tomato paste and simmer for another five minutes. Serve topped with yoghurt and black pepper and lots of thick whole grain buttered toast for dipping.
Size: 957 chars
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