Volume II · 4.02

Pumpkin–Masoor Soup

Name: Pumpkin–Masoor Soup
Yield: 4 servings
Ingredients: Pumpkin (kaddu) — 3 cups cubed (400 g); Masoor dal (red lentil) — ¼ cup (50 g); Ginger, fresh — 2 tsp (10 g); Water — 3⅓ cups (800 ml); Ghee (cow) — 2 tsp (10 g); Cumin (jeera) — ¼ tsp (1 g); Cinnamon — pinch (0.3 g); Black pepper — ¼ tsp (0.5 g); Rock salt (sendha namak) — ½ tsp (3 g)

Soups & ShorbasSoup

Serves: 4
Portion: 220 ml
Time: 30 min
Texture: Smooth
Season: MonsoonAutumnWinter
Dosha: Vata
Pitta
Kapha
Vata-pacifying

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Pumpkin (kaddu)	3 cups cubed	400 g	2000 g
Masoor dal (red lentil)	¼ cup	50 g	250 g
Ginger, fresh	2 tsp	10 g	50 g
Water	3⅓ cups	800 ml	4000 ml
Ghee (cow)	2 tsp	10 g	50 g
Cumin (jeera)	¼ tsp	1 g	5 g
Cinnamon	pinch	0.3 g	1.5 g
Black pepper	¼ tsp	0.5 g	2.5 g
Rock salt (sendha namak)	½ tsp	3 g	15 g

Method

How to cook it

Step 1: Pressure-cook pumpkin, masoor and ginger with water 3 whistles.
Step 2: Blend smooth.
Step 3: Temper cumin in ghee; add soup, cinnamon, pepper, salt; simmer 3 minutes.

Nutrition