I was not inspired by any particular recipe.
- 1 small onion
- 2 cloves of garlic
- small piece of ginger (about 1/2 cm in length)
- 2 tablespoons oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon caraway seeds
- 1/2 cup lentils (I used red lentils)
- 1 pumpkin
- 1 small beet
- salt to taste
- 1 red sweet pepper
- a few toasted pumpkin seeds for garnish
Mince the ginger and garlic and set them aside together. Chop the onion and set it aside in another bowl. Peel the pumpkin and remove the seeds and lists. Chop it into cubes about 1 centimeter in size and set them aside. Peel the beet and chop it like the pumpkin before adding it to the pumpkin.
Heat most of the oil in a large pan. When it is hot, add the cumin and caraway seeds and let them sputter. Turn down the heat slightly and add the ginger and garlic, stirring frequently. After a minute, add the onion and reduce the heat further. Cook until the onion is soft.
Add the pumpkin and beet and stir well. Put the lid on the pan and cook on medium heat for 10 minutes, stirring from time to time. While it is cooking, rinse the lentils.
Add the lentils to the pumpkin along with some water. If you like a thick soup, add almost enough to cover the vegetables. If you prefer a thinner soup you can add more water.
Simmer, stirring from time to time, until the lentils are completely soft and the pumpkin and beet are falling apart, about 30 minutes.
While the soup is cooking, chop the sweet pepper into slices. Lightly wipe the slices with the remaining oil. Heat a frying pan and cook the sweet pepper on high until some black spots and blisters appear.
When the pumpkin has finished cooking, you can purée it if you like a smooth soup (bottom photo), or dish it up as is if you like a varied texture (top photo). Top the soup with the sliced sweet pepper and a few pumpkin seeds.