Pumpkin Soup

I have friends who simply detest pumpkin but will happily slurp this soup an ask for more!! I suspect the first time around they are not quite sure what it is and after they feel far too sheepish to protest:) The red lentils and ginger gives it a special flavor and body. Its very filling and can be had either hot or chilled with a dollop of yogurt Turkish style!

* 1 tbsp olive oil
* 1 dry red chilly or small piece ginger chopped fine (use one or the other)
* 1/2 kg red pumpkin peeled and chopped into chunks
* 2 tbls red lentils (masoor dal)
* 1 tsp Marigold bouillon or 1/2 Maggi veg soup cube
* 1 cup water
* salt and pepper as per taste
* 1 tbsp yogurt for each serving if you are serving chilled
* fresh chopped dill to garnish if available

1. In a heavy pan saute the onion and red chilly or ginger for about 5mins in the olive oil till onion is transparent
2. Add pumpkin, bouillon, pink lentil & water. Cover and let it simmer on medium heat for 15mins till the pumpkin is softened
3. Remove red chilly, cool and puree in mixie
4. Add salt and pepper as per taste and garnish with fresh dill.

Can be served chilled with dollops of yogurt or if hot substitute cream if you wish instead of yogurt.