Curried Pumpkin and Red Lentil Soup
This curried soup smells delicious while it's cooking and tastes so good. Served over rice or spinach, it's a satisfying dinner when the weather turns cool. It can be made on the stove top or in a crock-pot.
Ingredients
- 1 large onion chopped
- 2-3 cloves garlic minced
- 1 can pumpkin puree 100% pumpkin
- 3 carrots diced
- 2 cups dry red lentils *see notes
- 1 tbsp curry powder or more to taste
- 1 tbsp garam or sambar masala adjust for level of spice you prefer
- 8 cups vegetable broth
- salt & pepper to taste
- 1 can lite coconut milk (1 2/3 cups) *see notes
- raw pepitas (pumpkin seeds) optional
Instructions
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Chop one large onion and mince 2-3 cloves of garlic. Saute in large soup pot until translucent. Adding water or veggie broth if necessary to prevent sticking.
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Stir in pumpkin puree, carrots, red lentils and spices. Mix well to combine.
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Pour in 8 cups of vegetable broth and stir well.
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Bring to boil, then turn burner down and simmer for 20-30 minutes until the lentils are soft. Stir occasionally to keep lentils from sticking.
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Add coconut milk or almond milk (see notes)
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Ladle over rice. Sprinkle with raw pepitas and serve with bread.
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This soup is thicker and even more delicious the next day served over a bed of fresh spinach.
Recipe Notes
This recipe can also be made in a crock-pot. Combine all ingredients and cook at a low setting for 6 hours. Add milk right before you serve the soup.
For a lower-fat version use 1 1/2 cups almond milk and 1 tsp. coconut extract in place of the coconut milk.
Red lentils are a curious thing.
- They are not red when you buy them, they are orange.
- Once cooked they turn yellow.
- So, why are they called 'red'? 😉
