Pumpkin Curry Lentil Soup

adminFood!, Grains, Recipe Box, Seasonal Eating: Fall, Seasonal Eating: Winter, Vegetables
Pumpkin Curry Lentil Soup
Serves 4
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Ingredients
  1. 2 tbsp vegetable oil
  2. ½ large onion, chopped
  3. 2 cloves garlic, minced
  4. 1 tbsp fresh ginger, minced
  5. 1 bay leaf
  6. 2 tbsp curry powder
  7. ½ tsp hot red pepper flakes
  8. 4 cups low sodium or no salt added vegetable broth
  9. ½ 400ml can coconut milk
  10. 1 can pumpkin puree
  11. 1 can lentils
  12. 1 cups of chopped fresh or frozen kale or spinach
  13. salt and pepper, to taste
  14. Garnish: chopped cilantro (fresh coriander), green onions, and/or plain Greek yogurt (optional)
Instructions
  1. In a stockpot, heat the oil over medium heat and sweat the onion, garlic and ginger until the onion is translucent, a couple minutes.
  2. Add the curry powder, bay leaves, and red pepper flakes and cook for another minute.
  3. Add the vegetable broth, coconut milk, canned pumpkin and lentils. Cover and bring to a boil, then simmer on low heat for 15-20 minutes. Season with salt and pepper.
  4. Before serving, stir in the kale/spinach and garnish with cilantro and/or Greek yogurt.
Variations
  1. • Try different kinds of protein sources to add in staying power: sautéed tofu, chicken, cooked shrimp, or beef.
  2. • Add different vegetables to this soup try it with zucchini, carrots, cauliflower, broccoli, or corn.
  3. Tips
  4. Make-Ahead: the soup can be frozen in airtight containers, and re-heated over medium-low heat or in a crockpot for those busy nights.
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