RECIPE IDEA: Indian Pumpkin Soup with Mint
Hi. It’s Lois at Recipe Idea Shop, back from our trip to Costa Rica, where we saw beautiful beaches and stunning mountains. Before we left, I made some beautiful, scrumptious Indian Pumpkin Soup with Mint.
Wouldn’t you like some Indian Pumpkin Soup with Mint for a unique soup to warm you up on these cold, fall nights? This time of year, pumpkins and various squashes are abundant, inexpensive and tasty. I found this Indian Pumpkin Soup with Mint to be a delightful meal. Why don’t you try it and top your supprt off with a traditional favorite, Libby’s Pumpkin Pie?
I think that most pumpkin soup recipes are a bit on the boring side, but this vegan, gluten free Indian Pumpkin Soup is packed with goodness, flavor, and protein.
Right before Halloween, my granddaughter Taevi talked me into buying a small pie pumpkin. She wanted to make a jack-o-lantern. After I bought it, we didn’t have time to carve it before she had to go home. So I drew a face on it and put it outside on Halloween. The next day I brought it back inside and made some Indian Pumpkin Soup.
And can I just say, “Outstanding!”
Indian Pumpkin Soup tastes nothing like it does when it’s made into a dessert or simple pumpkin puree. If you like good, ole sweet pumpkin, I suggest you try Roasted Pumpkin. Cinnamon Sugar Roasted Pumpkin. And, of course, Roasted Pumpkin Pie.
Indian Pumpkin Pie with Mint is filling and scrumptious. You’re gonna wanna eat this.
BUT FIRST, DID YOU GRAB YOUR FREE COOKBOOK?
Indian Pumpkin Soup with Mint
- 1 small pie pumpkin peeled, deseeded, and cut in chunks (about 3 cups)
- 2 tablespoons olive or canola oil
- 1 medium sweet onion chopped
- 1 garlic clove minced
- 2- inch piece of fresh ginger peeled and grated (about 1 tablespoon)
- 1 teaspoon ground nutmeg
- 1 teaspoon dried mint leaves
- 1 teaspoon cumin
- 1 teaspoon tumeric
- 1 teaspoon curry
- 1/4 teaspoon pepper
- 1 1/2 teaspoon salt
- 1 large potato peeled and diced
- 2 cups red lentils
- 6 cups water
In a large Dutch Oven or soup pot, heat the oil and sauté the onions until they are translucent.
Add the ginger and garlic and sauté for about 30 seconds.
Add the nutmeg, mint, cumin, turmeric, and curry and stir.
Add the water, pumpkin, and potato and bring the soup to a boil. Reduce the heat when it boils to medium and continue to cook about 10 minutes until the pumpkin is almost done.
Add the lentils and cook for another 10 minutes until the lentils, pumpkin, and potatoes are soft.
Use an immersion blender to blend the soup until it is smooth.
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