Pumpkin Tangelo Soup
 
1   butternut pumpkin, cut in half and seeds removed
  juice of 3 tangelos
1   onion, finely chopped
2 Tbsp  peanut oil
1 Tbsp  raw sugar
  500ml vegetable stock
  juice of 1 lime
1 cup  mushrooms, sliced
1 tsp  garam masala
1 tsp  cinnamon
3/4 tsp  powdered ginger
1/2 tsp  powdered mustard
1 cup  green lentils
  salt and black pepper
  zest of 1 tangelo, for garnish
 
Roast the pumpkin at 180C for 40 minutes or until soft. Scoop out the flesh 
and puree with the tangelo juice. 
In a soup pot, saute the onions in the oil with sugar until clear. Add the 
puree, stock, lime juice, mushrooms, garam Marsala, cinnamon, ginger and 
mustard. Rinse the lentils and add to the soup, simmering gently until the 
lentils are cooked. 
Add salt and pepper to taste. Serve with a dollop of cream and sprinkle with 
tangelo zest. 
 
 
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(ID: 79863) Mirror: rec.food.recipes: Wed, Dec 18, 2002


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