Wednesday, October 23, 2013

Curried Pumpkin Lentil Soup

Yum
 
Welcome to Day 3 of pumpkin week.  I love a spicy curried soup when the cool weather starts to blow.  This pumpkin soup is very satisfying and will warm you up from head to toe.  It is full of great flavor, fiber and protein.   You can make this totally vegetarian if you wish, but I added chicken broth and bullion to flavor the soup.  This soup makes a perfect starter to any meal or a perfect light lunch.  Of course, I had it for lunch and did eat two bowls (yes because I liked it that much!)



Ingredients:
2 cans (150z) pumpkin puree ( **do not use canned pumpkin pie filling)
1 cup dried masoor lentils 

1 large onion diced
2 carrots peeled and grated
1-2 green chilies sliced
1Tbs grated fresh garlic
1 Tbs grated fresh ginger
2Tbs butter
1-2 Tbs canola oil
1 can coconut milk
4 cups chicken or vegetable stock
4 cups water

chicken or vegetable bullion powder as needed
1 tsp cumin powder
1 tsp curry powder
1/4 tsp cinnamon
1/8 tsp grated fresh nutmeg
salt and black pepper to taste


Directions:

Heat butter and canola oil in a large soup pot.  Then add diced onions, carrots and chilies to saute until softened. Next add ginger and garlic.  Saute for another minute or more.   Then add the cumin powder, curry powder, cinnamon, nutmeg, salt and pepper and saute for another minute.

Next add well rinsed lentils with the broth (chicken or vegetable) and water.  Simmer for 25 minutes on medium high heat.

When lentils are fully cooked and soft blend with a emulsion blender or in batches in a food processor until creamy.

 Then add the canned pumpkin and blend until well combined.  Finish with can of coconut milk and simmer for 5-7 minutes.  Check seasoning and adjust as needed with bullion, salt and pepper.  Serve hot.  Enjoy.


 
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23 comments:

  1. Ramona, such a beautiful art, is too pretty to eat,and perfect bowl for the art-soup, that What I call it , I look over in my pantry I have that pumkin puree from costco, can wait to try this delicious creammy soup!

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  2. Ramona, this soup is beautiful! I bet the curry and pumpkin flavors go so well together! I'm loving pumpkin now as well. I just made a pumpkin pasta this weekend :)

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  3. Mmmmm, that soup looks so delicious. I don't see one ingredient in here that I don't love.

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  4. Beautiful soup :) perfect for the season, love your bowl :)

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  5. wow super inviting soup :) looks fantastic !! very nice presentation !!

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  6. Will definitely keeps me warm, wat a comforting soup.

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  7. Can I ask where you bought those bowls! They look perfect with this soup. Yum :)

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    1. I bought them at Macy's (Martha Stewart Collection). :)

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  8. Such a comforting, simple fall soup! Love this recipe, Ramona!

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  9. Ok first off, I adore that pumpkin-shaped bowl you have your pumpkin soup in Ramona - so gorgeous! Now, onto the soup. Mmmmmm I think I could slurp up a bowl (or three!) with this chilly weather we are having. :D

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  10. This is a beautiful soup Ramona! Perfect for fall =)

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  11. Such a gorgeous coloured soup, actually a symbol of autumn :D

    Cheers
    CCU

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  12. How pretty! This belongs on the cover of a magazine it is very attractive and I know delicious.

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  13. Love how you added coconut milk at the end! And of course I love the curried version! :)

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  14. G'day! Based on the weather today, your soup re your photo is warm and welcoming, true!
    Wish could come through the screen and taste some now too!
    Cheers! Joanne
    Viewed as part of Nancy's YBR Oct Round Up

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  15. Just tried your recipe out for the first, but definitely not last, time. Delicious and perfect for a really cold Sunday afternoon. My husband almost licked his bowl. Thank you.

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    1. Yay!! So glad you and your hubby liked it!! :) I could use a bit pot of this too... it is freezing today. :)

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    2. big pot...not bit pot. LOL! :)

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    3. This has become one of my go to recipes for holiday gatherings. Thanks again for sharing it!

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    4. So glad you are continuing to enjoy the recipe! Cheers! :)

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  16. Hi! I am about to make this soup-it looks great. I wanted to know how spicy it is with the green chiles. My boyfriend likes really spicy food, but me not so much so I normally make things more mild and then he adds more spice. So how spicy is it with 1 chile, vs 2? Thank you and thanks for sharing your recipe :)

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    1. Hi Jesse, I suggest going with one chili only (seeded) You can always add spice, but it's harder to take it out. If it does turn out too spicy for you... add a little more milk to offset it. Hope you and your boyfriend enjoy.

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  17. Hi! I dont' think my last comments went through, and I wanted to be sure you knew how much I loved this soup. Amazingly good, absolutely making again as soon as I finish this last bowl of it. I actually forgot to add the water in, and so the broth was all sucked up by the lentils, which were very soft and mushy. But this, in fact, turned out great, because the soup had a very thick, luxurious texture to it. I loved it! It goes well with all sorts of foods. A+!!

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