Curried Pumpkin Lentil Soup
Curried Pumpkin Lentil Soup Ingredients
2 cloves garlic, minced
1 Tbsp grated fresh ginger (I use a zester)
15 oz can pumpkin purée, or two cups fresh pumpkin (even butternut squash will do) cooked and pureed
1 cup dry red lentils
5 cups vegetable broth
1 cup light coconut milk (you can replace with vegetable broth if you prefer or don’t have coconut milk)
1 Tbsp curry vindaloo powder (or other curry powder of your choice)
Fresh lemon juice, about 1 Tablespoon (you can use cider or red wine vinegar in a pinch)
Salt to taste
Fresh cilantro, chopped, about 2 tablespoons, as top decoration (optional)
- Lightly saute the onion, garlic, and ginger in a large pot over medium heat with a small amount of the vegetable broth, until the onions are soft and transparent.
- Add the pumpkin purée, red lentils, broth, coconut milk, and curry powder. Stir to combine.
- Place a lid on the pot, turn the heat up to medium-high, and bring to a boil.
- Reduce heat and simmer for about 25 more minutes, stirring occasionally, until lentils are soft. The soup will thicken as the lentils cook.
- Taste to adjust the curry powder or salt as needed, then serve in bowls with a sprinkle of the chopped cilantro on top.Chef’s note: I also like to serve this with a dollop of cashew cream or tofu sour cream atop the bowl and beneath the sprinkle of cilantro – not necessary, but a nice touch if you have it on hand. Also, leftover can be reheated, thickened, and served over rice or other whole grain – the ‘next day’ flavor blend is divine.
Yield: serves 4 – 6. In other words, if it is the main dish, count on four servings. If an appetizer or one of many courses, you can count on six servings.