Beautifully golden in shade, this warming and highly spiced toor dal soup is partly combined till brothy and creamy with colourful spicing and candy clean pumpkin. The crowning glory is a warming takra ? A mix of complete spices, which can consist of sweetener and dried chilies and asafetida, cooked in warm oil or ghee over high heat in brief after which poured into the cooked soup. In this case it adds a pleasant and vibrant sweetness to the soup that balances the tartness from the addition of lemon juice. For a creamier soup, use less water and blend until most of the elements are damaged down. Myself, I like a chunk of texture to my soup, so I left a few chunks of pumpkin as I didn't wish to completely pur?E it.
I served this with palak paneer for a unique however basically clean and truly comforting meal.
I'm sharing this with Jagruti who is kindly hosting My Legume Love Affair for October. I am seeking out visitor hosts for 2019, so please do contact me in case your are interested by taking a gap.
Other pumpkin recipes to enjoy from Lisa's Kitchen:
Chickpea Pumpkin Burgers
Essentially Raw Pumpkin Bites
Kidney Bean Pumpkin Chili
Pumpkin Cheesecake
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