Pumpkin Dahl Soup 

​Here is one of our favourite recipes from the Taste Success Cookbook, perfect for those cool winter nights!  This recipe also freezes well, and is a great easy meal to reheat after a busy day.

Ingredients: 

• 1 cup yellow split peas               
• 3 cups grated pumpkin             
• 2 medium brown onions         
• 4 cups vegetable stock               
• 1 tbsp. olive oil                             
• 1 litre water (4 cups) 
  

• 1 tbsp. ground turmeric          
• 1 tbsp. yellow mustard seeds  
• 1 tsp. ground nutmeg    
• 1 tbsp. ground cumin 
• 1 tbsp. grated ginger                    
• 1 tbsp. ground coriander

Method:

1. Cover split peas with water, let stand covered for 2 hours or overnight.  Drain and rinse.
2. Heat oil in a large pot.  Cook the onion, then add turmeric, cumin, coriander, mustard seeds and ginger until fragrant. Stir in the stock and split peas, bring to the boil.
3. Reduce heat and simmer uncovered for 10 minutes. Finely grate the pumpkin (or shred in a food processor).  Add the water and grated pumpkin to the pot.
4. Simmer for 30 minutes or until nice and thick.
​
Bon appetite!

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