If this soup looks like the Spicy Pumpkin And Sprouted Brown Lentil Soup from the previous blog on 23 February, it is … with a few changes.

I took out the chilli to make it for a friend who does not like spice. I bought a large Japanese Hokkaido pumpkin, added more soup stock and a couple of spices to give some additional richness and depth. This soup can be eaten as it is for those who enjoy a sweet soup or topped with a thick wedge of lime or lemon for those who prefer some sourness to counteract the sweetness.

Pumpkin And Sprouted Brown Lentil Soup

Ingredients

1 large Japanese pumpkin, peeled, deseeded and chopped

1 cup raw brown lentils, soaked overnight and sprouted for 3-4 days

2 brown onions

8 cloves garlic, peeled

2 inches of fresh garlic peeled and thickly sliced

2 tsp yellow mustard seeds

1 tsp brown mustard seeds

1 tbs ground cumin

2 tsp ground turmeric

1 1/2 tsp sea salt

1/2 tsp ground white pepper

1 1/2 tsp garam masala

9 cups homemade soup stock (no salt or fats added)

handful of fresh cilantro, finely chopped (for topping)

1 scallion, finely sliced (for toppi

1 wedge of fresh lime or lemon, per bowl

Method

If sprouting brown lentils, start about 3-4 days ahead. Wash brown lentils and take out any rocks or irrregular bits. Soak 1/2 cup of beans each in two, 1 litre mason jars with sprouting lids; place ample filtered water to cover the beans and leave overnight. The following morning, drain the water and leave on the counter. Rinse night and morning until your beans have sprouted. By the second day you should start to see tiny shoots and by day 4, your sprouts should be thick and prominent. If your sprouts are ready before you make the soup, store them in an airtight container in the refrigerator preferably not more than one day to ensure freshness.

Prepare the pumpkin by cutting it in half. Remove the skin on both halves with a sharp knife. Remove the seeds and inner pulp. Slice the pumpkin in to slices and then chop in to medium sized pieces. Set aside. Peel, slice and chop the onions and set aside.

Peel the garlic and ginger and add to a mort. Pound and grind until you have a paste and no individual ingredient remains.

Heat a large soup pot and add the mustard seeds until they start to pop. Add the pounded spice paste and a ladleful or two of soup stock to keep the spices from sticking and burning. Add the onions and cumin and turmeric powders. Stir, cover and let cook for several minutes on a medium to low heat. Add the chopped pumpkin and stir through the spices. Add the lentils and homemade soup stock. The stock should just cover the vegetables and beans so adjust the amount accordingly.

Cover and bring the soup to a boil, reduce the heat and add the ground white pepper; simmer for 30 minutes. With a wooden spoon, mash most of the pumpkin against the side of the pot to thicken the soup. Add the garam masala and adjust the salt and pepper if needed.

Serve with chopped fresh coriander, thinly sliced scallions and a wedge of lime or lemon. The citrus lifts and brightens the soup and tempers the sweetness of the pumpkin.