Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Five-Spice Pumpkin Dal Soup with Pickled Ginger

Five-Spice Pumpkin Dal Soup with Pickled Ginger recipe, brought to you by MiNDFOOD.

Five-Spice Pumpkin Dal Soup with Pickled Ginger

A hearty dal for the winter months this recipe is cooked slowly to allow the spices to fuse with the pumpkin. Chinese five-spice, a mix of cassia, cinnamon, star anise, ginger and cloves adds depth to the flavour.

Serves 4

1kg butternut pumpkin, peeled and chopped

1 cup red lentils

1 tbsp olive oil

2 onions, chopped

1 tbsp grated fresh ginger

1 tsp five-spice powder

1 litre homemade chicken stock

½ cup greek yoghurt, to serve

2 tbsp pickled ginger (uncoloured), to serve

2 tbsp chopped fresh coriander, to serve

Preheat oven to 200C. Put pumpkin in 
a baking dish and bake for 40 minutes 
or until pumpkin is very soft. Meanwhile, put lentils in a saucepan, cover with 
3 cups water and cook for 20 minutes over medium heat until very soft. Heat oil in another saucepan. Add onion, fresh ginger and five-spice powder. Cook over medium heat for 10 minutes or until soft. Add pumpkin, drained lentils and stock and cook until heated through. Blend with a hand-held electric wand until smooth. Serve with a swirl of yoghurt and sprinkle with pickled ginger and coriander.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney