Monday, October 16, 2006

Red lentils and pumpkins

With the weather see-sawing of late, the dip in the temperature gauge on the weekend created a perfect opportunity to make the last batch of soup for the season. With what was in the fridge I made a variation on the red lentil soup I’d cooked earlier in the year.

This variation: chunks of pumpkin, flavoured with onion, garlic, coriander root and cumin, with a stock made from organic bouillon. Red lentils thicken the soup perfectly without making it a heavy meal. A great trans-seasonal soup, regardless of what hemisphere you are living in.

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