Pumpkin, Lentil & Cranberry Soup

Pumpkin, Lentil & Cranberry Soup

admin Recipes, Vicky

  • Olive oil 1.5 teaspoons
  • Onions chopped 1 medium size
  • Cinnamon stick 1 each
  • Cardamom green 2 pieces
  • Cumin seeds ½ tsp
  • Black peppercorns 3 to 4
  • Garlic ginger paste 1tablespoon
  • Green chilli split 1 each
  • Curry leaves 4 to 5
  • Lime leaves 2 to 3
  • Red pumpkin chopped 1.5 cups
  • U.S Cranberries Fresh frozen 2 tablespoons
  • Red lentils soaked ½ cup
  • Vegetable stock 1litre
  • Salt & pepper to taste

Heat the olive oil, add the cinnamon, cardamom, cumin seeds and black peppercorns . saute for 30 seconds to release aromas. Add the ginger garlic paste, split green chillies. Add the onions and cook for 3 to 5 minutes. Add the lentils, cranberries and grated pumpkin and sweat the mixture for 5 minutes. Top with the vegetable stock and cook until the lentils and pumpkin is cooked. Blend the soup until very smooth.

Season to taste

Garnish with a few dried cranberries, fresh lime leaves. serve hot or cold.

Vicky Ratnani

Born and bred in Mumbai, Vicky Ratnani’s wit and charm has a duality that is reminiscent of natural Indian spice. Television has popularised Vicky’s culinary skills with shows such as Gourmet Central, Vicky Goes Veg, Pressure Cooker and Sanjeev Kapoor Ke Kitchen Khiladi on various channels. His food is an amalgamation of the experiences and tastes which he has acquired from his work abroad.

Leave a Reply

Be the First to Comment!

  Sign up for our newsletter  
Notify of