Creamy Pumpkin Lentil Soup

By Noor H. Salem, contributing columnist

Last week I’ve discussed many remarkable benefits of pumpkin, a food eaten by the beloved Prophet (pbuh). I’ve mentioned the famous pumpkin macaroni and cheese story, and finally, the recipe as well. Since winter season is around the corner, I thought it’s best to share this delicious soup recipe as well. It’s high in vitamin A, fiber, protein, and anti-inflammatory benefits. It’s very filling, and kid friendly, too. The cold and flu season is almost here, but building your immunity by consuming foods such as this food may aid you in preventing sickness.

This recipe is very easy to prepare, and is incomparably healthier than any canned or boxed soup you may purchase from the store. You are assured of what ingredients you’re using, and what preservatives and chemicals you’re saving your body from. Store bought soups come with preservatives to keep them shelf stable. Many contain hydrogenated oils, an extremely high serving of sodium, and genetically engineered oils like corn or soybean. Try this soup instead, and do share with the family. It may be stored in the fridge in an air-tight container for 3-4 days–if it possibly lasts.

Ingredients:

7 cups water

1 cup split red lentils, soaked (orange in color)

¾ cup organic pumpkin puree (fresh or canned)

1 small onion, peeled and sliced

2 zucchinis, sliced

4 large carrots, sliced

1 tablespoon ground turmeric

1 teaspoon mustard seed, ground

1 teaspoon dried cilantro

1 tablespoon Himalayan pink salt

Dried dill, garnish

Directions:

1. Place the water, lentils, pumpkin, and vegetables in a pressure cooker.
2. Add all the spices except the dill, stir slightly.
3. Cover properly and cook on high heat for 20 minutes.
4. Once the pressure cooker whistles, leave on the stovetop for about 10 more minutes.
5. Turn off the heat. Before opening the pot, make sure all the pressure is released completely.
6. Use a hand blender and carefully blend the soup until it’s smooth and creamy.
7. Garnish with dried dill, serve warm.

Noor H. Salem is an author, speaker, and Certified Integrative Nutrition Health Coach, from Michigan. Noor works with clients in better understanding their bodies and healing with natural foods through her wellness practice, Holistic Noortrition. She presents various workshops, school lectures, group coaching classes, and community lectures on the topic of holistic health. Noor recently published her book, Sunnah Superfoods, a culmination of life-changing recipes and remedies, with a foreword by Dr. Waleed Basyouni. Her book consists of prophetic hadith, modern research, and delicious recipes, and is in the process of being translated into other languages.