Hearty Pumpkin Dhal Soup
Soup for the soul
Servings: 5
Ingredients
- 1 cup mung dhal or yellow split peas
- 2 tbsp coconut oil for frying
- 2 onions diced finely
- 1 litre chicken bone broth or vegetable stock
- 4 cups water
- 1.5 kg pumpkin, peeled and seeded
- 1 inch fresh ginger grated
- 1 tsp dried turmeric
- 1 tsp dried cumin
- 1 tsp dried coriander
- 1 tsp salt
Instructions
- Cover dhal or split peas in water and stand for 2-12 hours. Add more water when needed to keep them covered.
- Drain and rinse well with water.
- Pre-heat oven to 170 degrees C.
- Chop half of pumpkin into small pieces and place in a baking dish and roast for 20 minutes, or until it is browned and soft.
- Grate the remaining pumpkin.
- Heat oil in saucepan and cook onion until translucent.
- Add spices (turmeric, cumin, coriander, ginger) and dhal/split peas and fry, mixing continuously until they are all covered in oil.
- Add stock and water
- Simmer on low without a lid for 20 minutes.
- Add the grated and roasted pumpkin (reserve some for garnish) and simmer for another 20 minutes (stirring occasionally) or until the dhal/split peas are cooked through and the soup becomes thick. Add more water if needed along the way.
- Season with salt and serve garnished with roasted pumpkin.