This is a pretty straight forward, budget friendly soup. Not my favorite I’ve ever had from the site it’s originally from, but solid enough. The spices on this are super light, and I would recommend experimenting with them significantly. As is, this didn’t make too much of an impression on me.
Curried Red Lentil and Pumpkin Soup
Makes enough soup for a quart container and a little more
- 1 T olive oil
- half of an onion, diced
- 4 cloves garlic, minimum, minced
- 1 T fresh ginger, grated (tip in recipe)
- 15 oz can pumpkin
- 1 c dry red lentils
- 6 c vegetable stock
- 1 T curry powder
- sea salt
Heat your olive oil over medium heat, and add the diced onion, minced garlic, and grated ginger. To make it as easy as possible to grate the ginger (and what I’ve found gets the best flavor in recipes) is to freeze the whole root, and whenever you need it, take it out and grate it straight into the pot. Still fresh (even though the root’s been frozen, the grated ginger will warm up in the cooking process), and has even made recipes taste better. Saute until the onion is soft and transparent.
Then, add the pumpkin, lentils, veggie stock, and curry powder. Stir to combine, cover with a lid, and bring the heat to medium-high to bring the soup to a boil. Once it’s boiling, reduce the heat to low and bring the soup down to a simmer, and simmer for 20 minutes, stirring here and there. After 20 minutes, the lentils should be soft, and the soup should have thickened a bit.
Taste it and add sea salt and more curry powder to your personal taste, and enjoy!