Creamy, fragrant and warming soup. I so needed it today! My hubby gave me a virus and my throat really hurts! First it was my daughter, then my hubby. So I guess I was doomed… Well, this spicy thing made it a bit better. Generally a soup would make it better, but here, lots of fresh ginger, chili, curry, red lentils, pumpkin and root vegetables, so good for a sore throat. And for any other occasion if you ask me.
I generally love pumpkin soups, all variations, and there are more of those I will share with you in the future, including that Pumpkin Chickpea Curry. The thing that is so convenient about pumpkins is that you can have them in your pantry at all times during autumn and winter cause they keep so well on room temperature. Literally for months. They give such lovely thick and creamy consistency to soups, and cook quickly, in 10-15 minutes.
You are very likely to have all the ingredients at hand to make this soup anytime. I always keep red lentils in my pantry for pâté, as I do the spices. You can use any other root vegetable you have on hand, instead of the white radishes, or just omit it. Also, you can sub fresh spices with dry ones.
I have two versions for serving this soup. Topped with homemade celery root chips and fresh thyme or topped with avocado cubes, as suggested by my friend blogger Earthyandy. I think her idea to add fresh avocado to a soup/curry/ stew is brilliant! I had to try it, and oh boy, she was so right !! I loved it! The mildness and creaminess of avocado went so well with the spicy base. I also added steamed broccoli, spiralized raw carrot, fresh cilantro and thyme. Yum, yum, yum… Really enjoyed it! Either way, it’s fabulous though different.
2 tbsp extra virgin olive oil
1 large onion
knob of fresh ginger, minced
fresh chili, minced
1 cup red lentils
1 cup hokkaido pumpkin, cubed
1/2 cup celery root
1/2 cup Japanese white radishes
1 tsp curry
1/2 tsp coriander powder
1 tsp Himalayan salt
1 tbsp miso paste or 1 tbsp Tamari soy sauce
1 tbsp extra virgin olive oil
fresh parsley, fresh thyme
1. Sauté onions, chili and ginger on olive oil
2. Add pumpkin and garlic and sauté a bit more until pumpkin is slightly browned
3. Now add celery root, radishes, lentils and curry
4. Add water. You will need to add more water then usual because the lentils will need it
5. Don’t add salt just yet. We will add it when lentils are almost done
6. Cook for about 20 minutes.
7. When veggies and lentils are soft, add salt and miso paste or Tamari
8. Cook for another minute or two
9. Blend it. Check if it needs more seasoning and add more salt and curry if needed. You can reserve a ladle or two of soup before blending so you have some chunks left in it
10. Add fresh herbs and olive oil for more flavor
You can serve it as in pictures, topped with celery chips or with avocado, steamed vegetables and fresh herbs (I used cilantro combination with avocado, and fresh thyme with celery chips
If you liked this creamy soup, you’ll probably love Pumpkin Ginger Chickpea soup as well.