Five-Spice Pumpkin Dal Soup with Pickled Ginger

By Jody Vassallo

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

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.

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