So, I am not a huge fan of pumpkin but I decided that I was going to spend each October experimenting with one new pumpkin recipe each week. I have chosen a soup this week because, well, I like comfort foods especially when the temps drop. It is perfect for the fall weather and pairs well with my cozy socks, hoodie, and blanket. It makes for excellent leftovers so I highly recommend making a double batch. Triple if you have a bigger family or in my case, 2 boys that eat me out of house and home. It is like fall in a bowl. Let me know what you think!
*If you aren’t huge on spices… I recommend starting with HALF that amount of spices and add as you go. You can always add more but you can’t take it out.
*ADD some shredded chicken for a little extra protein.
Pumpkin Lentil Soup
What You Need:
1 small sweet onion, cut into wedges
1 yellow sweet pepper, seeded and sliced
1/2 cup yellow lentils or lentils, rinsed and well drained
1 tsp olive oil
1 tsp grated fresh ginger (powdered works just as well, maybe just use a bit less)
1 tsp teaspoon curry powder
1 tsp ground cumin
1 32 ounce box chicken stock
1 15 ounce can pumpkin
Himalayan Salt and ground black pepper
Freshly grated nutmeg (optional, and 1 tsp powdered nutmeg is what I used. I recommend it. Maybe use less or omit it and sprinkle a bit on top if you aren’t a huge fan)
Snipped fresh flat-leaf Italian parsley (optional)
What to Do:
In a 4- to 5- quart Dutch oven heat the oil over medium heat. Add onion, sweet pepper, and lentils & heat for 2 minutes. Stir in ginger, curry powder, cumin, chicken stock, and pumpkin puree. Bring to a boil. Reduce the heat & simmer, covered, for 25 minutes or until lentils are tender, stirring occasionally. Season to taste with salt and pepper. Let cool and serve hot.