Pumpkin Soup with Ginger

Ingredients (roughly):

1kg Pumpkin diced

1 Sweet Potato diced

1 Lime (juice only)

2 Red long chilis (sliced in 2 pieces, no seeds)

2-3 Garlic Cloves
3inch Ginger

2 Onions (you can also use leek or scallion instead or put all three -> more tasty!)

300-400ml Water (if you put more water, the soup turns out less creamy - you can always add more water at the end if it’s too thick)

Instructions:

After cooking for 30-45 minutes (or whenever the pumpkin is soft), remove the chili skin and blend everything until its smooth. The chili skin is not so easy to eat/digest, so I suggest to remove it before you blend.

For the fine tuning:

Salt

Pepper

A bit of cream

A bit of milk

[You can even put some fresh chopped basil leaves for extra taste]

Lentil Stew

Ingredients:
50g ghee
1 large onion
2 garlic cloves
1-2 fresh green chilies
1/2 tsp turmeric
75g split red lentils (masoor dhal) - wash before use
250ml water
1 can tomatoes
2 potatoes
1/3 lemon juiced
1/2 tsp sugar (optional)
salt to taste
fresh coriander


1. Heat ghee, onions, garlic, chili, and turmeric
2. Add lentils and water and simmer until water is absorbed
3. Add tomatoes, potatoes, lemon, salt and sugar and boil till potatoes are soft