Curried Pumpkin Lentil Soup

Since the past couple of weeks I’ve pushed smoothies and salads aside and opted for a more heart-and-stomach warming option. I’ve been buying more pumpkins from the market lately and I’m absolutely loving it! The market is a place where vegetables and fruits look healthier and are definitely much more affordable!

Lately I’ve been experimenting with different types of pumpkin soup. Pumpkin soup on its own is absolutely delicious but I’ve grown a liking to my curried pumpkin lentil soup. I guess I was getting bored of the generic pumpkin soup…

This soup is delicious on its own but you can’t go wrong with garlic bread! Dipping that crispy garlic bread into your warm hearty soup is one of the best things about this season, in my opinion. It just hits the spot!

What you’re going to need for this hearty soup:

  • 1 cup of freshly cut pumpkin
  • 1/2 cup of potato
  • 3/4 cup green lentils
  • 2 cups of vegetable broth
  • 1 cup of coconut milk or just milk
  • 2 cloves of garlic
  • a little bit of ginger
  • 1 small onion
  • 2 bay leaves
  • 1 tbsp butter
  • salt and pepper to taste
  • 1/2 tsp chilly powder
  • dried parsley (optional)
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder (optional)
  • fresh coriander for garnish
  • 1/2 tsp curry powder
  • 1 tsp pumpkin spice (optional)

Directions:

Start off by chopping up the garlic, ginger and onion into little pieces and saute in butter until translucent in a medium sized pot. Next, add the cubes of pumpkin and potatoes. Add the vegetable broth to the vegetables along with the bay leaves and let that boil. Add your seasonings Β (chilly powder, turmeric powder, coriander powder, curry powder, pumpkin spice, salt, and pepper) and coconut milk to the boiling pot and stir. Let that boil until your potatoes are soft and then set aside.

Once it’s not piping hot anymore, get your immersion or stick blender and blend all the ingredients until all the lumps are gone and it looks smooth. Bring the pot back to the stove and add as much coconut milk or milk (or even water, if you don’t want it too creamy) until you get the desired consistency. This soup is usually consumed in a relatively thick consistency (because of all the pumpkin and potatoes).

Pour into bowls and garnish with fresh coriander or dried parsley as I did in the picture below and bob’s your uncle! (I ran out of coriander, unfortunately)

This soup is wonderful with some warm and crispy garlic bread on the side. I just bought mine ready-made from the local supermarket. It was absolutely delicious! A perfect dinner for a cold night.

Pumpkin Curry Lentil Soup

Hope this inspired you to go on ahead and make your own lovely fresh pumpkin soup!

May the soups warm you on the coldest of nights!

XVX

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