Pumpkin Lentil soup

The pumpkin referred to in this soup is Kabocha, commonly known as a squash in the US. This squash originated from Japan. It is a small squash with dark green rough skin. Unlike other winter squash, this one is edible raw, except for the membrane that envelopes the seeds, which is quite stringy and the stem. Add kabocha to salads, shredded or dice for a surprise burst of flavor. Its like eating sweet potato with a zest. This squash is unfamiliar to the general population, supermarket often have it on sale. When this happens, I purchase a few and bake them at 350 deg F whole. Before I bake, I insert a knife into the squash flesh. This slit is necessary so that the squash will not burst when the squash starts to steam. It takes about an hour to cook a medium size squash. When cooked, remove from oven, let it cool until manageable. Cut in ½ using a knife. Scoop out the seeds and membrane and eat the cooked kabocha like a sweet potato. The skin is edible too. Any oven proof vessel is ok to use or you can just put the squash
In a baking pan or sheet pan.

Ingredients

1 kabocha squash, about 4-6” in diameter

1 Cup red lentils

1 cup fresh basil leaf,chopped

2 sprig of thyme or 1tsp dry 

1 thumb ginger, peeled and minced

1tbsp kosher salt

1 tbsp vegetarian soup base

1tbsp poultry seasoning

4 cloves garlic minced

1 tsp black pepper 

4 C whole milk or 1 quart(ok to use low fat milk)

Water about 2quarts

This dish is very easy to prepare and does not require any peeling. Just cut the pumpkin in ½ half, then scoop the seed out. Seeds can be dried and eaten like pumpkin seeds. Discard the pulp or membrane that encase the seeds, then cut the pumpkin in manageable pieces.

The red lentils need to be wash and rinse to remove dust and other foreign objects that got mixed into it. Combine the cut pumpkin and lentil in a soup pot. Add the onions, ginger, garlic thyme, basil, salt, pepper, vegetarian soup base, poultry seasoning and salt. Add water. Cover. Turn heat on high. Bring to a boil, then reduce heat to medium. Skim off scum. add water if needed.  Cook until pumpkin and lentil is soft. Meanwhile heat the milk in moderate temperature in a saucepan for 5 minutes. Do not boil. Set aside.

Slightly cool the pumpkin and lentil mix. When slightly cooled, pour mixture in blender. Add the heated milk and Blend until pureed. You can use an immersion blender if you have one. Return pureed soup in pot. Simmer for 5 minutes, stirring to ensure even heating and no lumping. You can do it in batches if your blender cannot accommodate the mixture. Correct seasonings. This is a delicious lactovegetarian soup. If you need Vit A to keep your eyes and skin healthy eat this once a month. Did you know that excess vitamin A does not get excreted from your body. Unlike vitamin C, vitamin A is stored in your liver and release when needed.

Garnish with scallions. The ginger in the soup gives it that tangy taste.

Serves 6

Suggest serve with bruschetta