Hearty Pumpkin Dhal Soup

When the cold weather hits I instantly start craving warm comfort foods. This recipe is one that I cook continuously throughout the winter months. It’s a soup for the soul.

Getting into the kitchen and cooking your own food is the best thing you can do for your family’s health and it’s such a privilege too. Happy cooking!!

Hearty Pumpkin Dhal Soup

Cook Time:

30 minutesminutes

Servings:

5

Author:

Claire Holmes

Soup for the soul

Print Recipe

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.