Well it’s fall and I am not immune to the pumpkin craze that seems to have hit everyone. Now since I want to enjoy the pumpkin craze without throwing my diet off course I am finding healthier recipes. This soup was good but it was definitely missing something so I added some curry powder 🙂 It’s the perfect fall recipe. It will warm you up and make you feel like and cozy.
What you need to make this recipe:
2 tsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 cups canned pumpkin
1 cup dry red lentils
6 cups water
1 tsp. ground ginger
1 tsp. ground cumin
1 tbsp curry powder
Sea salt and ground black pepper
How to make it:
1. Heat oil in large saucepan over medium-high heat.
2. Add onion; cook, stirring frequently until translucent.
3. Add garlic; cook for 1 minute.
4. Add pumpkin, lentils, and water. Bring to boil. Reduce heat; gently boil, covered, for 20 to 25 minutes. Remove from heat.
5. Place soup in a blender in small batches; Â Blend until smooth.
6. Return soup to sauce pan over medium heat. Add ginger and cumin, curry powder, salt, and pepper, Â cook, stirring constantly, until soup is hot. Serves 6