Curried Pumpkin Lentil Soup

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!


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