Sunday, October 31, 2010


Curried Pumpkin Lentil Soup

Curried Pumpkin Lentil Soup

Warm and delicious and inspired by this.

My (only slightly modified) version:

  • 1 small onion, sliced
  • 2 garlic cloves, crushed
  • 1 cup vegetable broth
  • 1/2 cup red lentils
  • 1 cup canned pumpkin puree or roasted pumpkin puree*
  • 1 tablespoon curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon garam masala
  • 1/8 teaspoon cayenne powder, or to taste
  • 1-2 apples, cubed
  • salt/pepper to taste

Line a medium pot with a thin layer of water. Over medium-high heat, add onions and cook 2-3 minutes until translucent. Add garlic and cook for 3-5 minutes or until water is absorbed. Add broth, lentils and apple pieces. Bring to a boil. Cover and reduce heat to medium and cook for 7-10 minutes, or until lentils are orange and soft. Add pumpkin, curry powder, cinnamon, garam masala, cayenne pepper and salt and pepper to taste. Stir to combine. Reduce heat to low and cook for 5 minutes. Serve with crusty bread or brown rice.

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