Curried Pumpkin Lentil Soup
This is a great throw-together-at-the-last-minute soup (ask me how I know!). Most ingredients can be kept in your pantry. I used canned pumpkin, but fresh pumpkin is wonderful. Also, I used a small amount of curry and turmeric. If your household prefers stronger flavors, use more!
Coconut oil or olive oil
1 onion chopped
2 tsp “muchi” curry powder or to taste
½ tsp turmeric
1-tablespoon garam masala
14 oz can pumpkin puree or 2 cups fresh pumpkin chopped
1 apple peeled and chopped or 8 oz applesauce
1 ½ cups red lentils (other lentils are ok, such as green or black)
1 32-oz container vegetable broth
1 14 oz can coconut milk (optional)
Chopped peanuts or lime for garnish
Sautee onion on medium heat with the oil. When onions are translucent, add spices then the pumpkin. Sautee for a few more minutes, then add apples (apple sauce) and red lentils. Mix everything until lentils are coated and pumpkin is heated through, about 3 more minutes. Slowly stir in the broth and bring to a gentle boil. Simmer for 10 minutes until the lentils are tender. Add coconut milk at the end, if using. Garnish with lime or peanuts. Can be eaten cold. Serve with a dry white wine and a crusty whole wheat bread!