Bean and pumpkin chilli soup

I used red cowpeas, called vanpayar in malayalam, for the soup. The recipe is my uncle, Ashok's. The whole family loved it.

Olive oil - 3 Tbsp
Cloves - 1
Cardamom - 1
Cinnamon stick - 1 small
Chilli powder - 1 tsp
Salt - 1 tsp
Pepper - 1/2 tsp
Green chilli - 2, 1 spicy one; both minced
Onion - 1 medium, thinly sliced
Leek - 1, washed well, chopped into thin rings
Carrot - 1 small, peeled and thinly sliced
Yellow capsicum - 1/2, thinly sliced
Tomato - 1, coarsely chopped
Pumpkin - 1/4, steamed and pureed
Lentils - 1/4 cup, soaked overnight
Tomato paste - 3 Tbsp
Water - 1 cup
Coriander leaves - a few

In a medium saucepan, warm oil. Add cloves, cinnamon and cardamom. Saute. Add onion, chilli and leek. Saute for 3 minutes. Add tomato, carrot and capsicum. Add spices. Stir until the vegetables are cooked, 10 minutes. Remove from heat. In a large sauce pan, add tomato paste, pumpkin and water. Stir to remove lumps, 5 minutes. Cook beans in little water in microwave, 3 minutes. Strain. Add beans to saucepan. Add sauteed vegetables. Ladle into soup bowls. Garnish with coriander leaves.

Mom's tip - 1 clove, 1 cardamom and 1 cinnamon stick makes your garam masala.

Recipe from Ashok uncle