Pumpkin masoor dal soup
Pumpkin masoor dal soup

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, pumpkin masoor dal soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Tomato pumpkin masoor dal soup for babies is easy to prepare and takes very little time to cook. It is the healthiest food which, apart from babies, can be served to all. It is the healthiest food which, apart from babies, can be served to all.

Pumpkin masoor dal soup is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Pumpkin masoor dal soup is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook pumpkin masoor dal soup using 10 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin masoor dal soup:
  1. Get Yellow pumpkin - cut into cubes
  2. Prepare Masoor dal -
  3. Take oats Quick cooking -
  4. Get Carrot - cut into cubes
  5. Get Tomato - cut into cubes
  6. Prepare Ginger -  finely chopped
  7. Make ready Salt - as needed
  8. Get black pepper Freshly ground - as needed
  9. Take Jeera powder - (optional)
  10. Make ready Oil -

The final blend of the soup is what really translates and elevates thus to a soup and augments its flavors Masoor dal and pumpkin, both mild-flavored and quick cooking, get a burst of flavor from the swirl of chili garlic chutney added as a finishing touch. Allow the cooked pumpkin to cool down to room temperature. Transfer the saucepan with the pumpkin puree to heat. Add a pinch of black pepper powder and allow the puree to boil.

Steps to make Pumpkin masoor dal soup:
  1. Powder the oats in a dry mixie jar. Keep it aside
  2. In a pressure pan, heat oil. Add ginger and saute for a few seconds.
  3. Add pumpkin and carrot cubes and saute for 2 minutes
  4. Add jeera powder, tomatoes and masoor dal. Mix well for a minute
  5. Add enough water to cover the veggies
  6. Close the pressure pan. Once the steam starts to form, put the whistle and pressure cook for 3 whistles
  7. After the steam is released, puree the contents using a stick blender while it is hot (If you don't have one, wait till it cools and then puree it in a mixer)
  8. Heat the pureed soup again, add oats powder and mix well. Add the required salt and ground pepper.
  9. Once the soup has thickened to the required consistency, switch off the flame.
  10. Serve it hot with bread toast.

Serve the pumpkin red lentil soup warm. For a thicker soup, blitz half with a stick blender. Meanwhile, peel, deseed and dice the pumpkin. Put in a pan with the coconut milk, nutmeg, sugar and some salt. Ladle the soup into bowls and top each with the pumpkin purée.

So that’s going to wrap it up for this exceptional food pumpkin masoor dal soup recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!