1 cup of split mung dal, rinsed
4 cups chicken broth
1 15 oz can pumpkin puree
combine all in 4.5 quart slowcooker and cook on high 2-5 hours, until mung beans are soft or one of the invalids in your house stumbles to the kitchen to dish out soup.
I stirred in a tsp of Patak's mild curry paste, and some ghee.
Yesterday when I made it, perfect for LAs first rainstorm of the season, I stirred in some of the sample ghee that Pure Indian Foods was kind enough to send me after I mentioned ghee as a good fat source over on LifeMedicine. Their ghee is from grass-fed cows, and really was delish in the soup. It had a darker colour and richer flavour than the regular organic ghee I normally use, plus all the good things about grass-fed. Thanks to Sandeep Agarwal at Pure Indian Foods for sending me a free sample!
