Ingredients vegetarian 4 servings

• 2 tbsp butter
• 1 chopped Onion
• 2 cloves of garlic
• 2  carrots, cut into cubes
• 1 potato, cut into cubes
• 1/2 cup pumpkin cut into cubes
• Salt & pepper to your taste
• 2 veggie stock maggie cubes
• 4 cup water
• 1/2 cup orange daal (masoor) ( soaked for 1/2 hour)
• 1 1/2 cup water
• 2 tbsp corn flour + 3 tbsp water.( u can add more depending how thick u like your soup) 1/4 cup cream or 1/4 cup whole milk

• croutons
• Parsley

Directions

1. In a soup pot heat the  butter & fry the onion till light golden.
2. Add the garlic &   fry for another min then add the carrots, Potato, pumpkins, maggi stock & salt & pepper, toss all well.
3. Pour the water & bring all to the boil.
4. Add daal & boil once again then lower the heat.
5. When all is tender & reduced to 2 c liquid consistency remove from heat & allow to cool.
6. Put the cooled daal in a blender & blend to a fine smooth soup consistency.
7. Put back on fire & add 1 1/2 c water & bring it to the boil.
8. Pour the corn flour mixture & stir until thick as soup.
9. Add milk or cream & stir.
10. Remove from heat.
11. Serve in individual bowls & garnish with croutons & Parsley.

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