I made this soup a week or so ago using leftover pumpkin from halloween. It's not the most attractive of colours, admittedly, but what it lacks in looks it makes up for in subtle spice and flavour! I had a pack of green lentils in the cupboard, but if you have red lentils that might keep the nice orange colour. Worth a try!
Start off by chopping all the vegetables up - it doesn't need to be too neat as it's all blitzed up later anyway. Gently fry the onion in some olive oil. When it starts to soften add the rest of the veg and sprinkle in the garam marsala. Cook the whole lot for little longer to get the flavours going and then chuck the lentils in and pour in the stock (just enough to cover).
Simmer for about 30 mins until the vegetables and lentils are tender. Take the pan off the heat and blitz the cooked pumpkin mixture with a hand blender or in a food processor. Taste for seasoning. Adding a bit of sherry vinegar or something similar (even lemon juice would do the trick) really lifts this dish.
Sprinkle over some chopped parsley and either a dollop of yoghurt or perhaps some goats cheese crumbled over the top.
Simmer for about 30 mins until the vegetables and lentils are tender. Take the pan off the heat and blitz the cooked pumpkin mixture with a hand blender or in a food processor. Taste for seasoning. Adding a bit of sherry vinegar or something similar (even lemon juice would do the trick) really lifts this dish.
Sprinkle over some chopped parsley and either a dollop of yoghurt or perhaps some goats cheese crumbled over the top.