• Jen Vondenbrink

Pumpkin Curry Soup with Lentils


Pumpkin Curry Soup with Lentils

This is a hearty soup that is simple to make and will warm you on a chilly fall or winter evening. I make it with lentils, so it is more of a meal, but you can omit the lentils and still have a delicious lighter soup.


Ingredients:

1 can pumpkin puree (do not use pumpkin pie mix because the soup will be sweet)

1 onion chopped fine

1 tablespoon canola oil

  • I like a neutral oil for this. Sometimes olive oil can overpower the taste.

4ish cups of chicken stock

  • You may want more or less depending on how dry the pumpkin is and how thick you want the soup.

1 cup dried lentils

  • If you omit the lentils, start with 2 cups of chicken stock so the soup won’t be too thin. You can gradually add chicken stock to adjust the consistency.

2 teaspoons curry powder

½ teaspoon Tumeric (optional)

1 teaspoon garlic powder

Salt and white pepper to taste

  • I’m getting into white pepper, and it works well in this soup. If you don’t have white pepper, regular black pepper will do. I would make sure it is ground fine, if possible.


Method:

This could not be easier.


Sautee onions in the oil until very soft. This could take up to 10 minutes. You need them soft, so the “melt” into the soup. You don’t want them crunchy in the final soup.


Add the rest of the ingredients - pumpkin, stock, lentils, spices, salt, and pepper. Stir until uniform consistency. Simmer about 20 minutes or until the lentils are cooked. If the soup gets too thick, add more stock or water.


Adjust seasoning to your taste. Depending on the saltiness of your stock, you may find you want more salt.


Serving Suggestions:

Top with fresh scallions as in the picture or toasted pepitas, a dollop of sour cream, creme fraiche, or Greek yogurt.


If you omit the lentils, add some crusty bread to make the meal. If you keep the lentils, you don’t need anything else, I promise.


Additions:

For a spicier soup, add some cayenne or red pepper flakes


You can ramp up the veggies in this by adding carrots and celery. My recommendation is to dice them small, sautee them with the onions, and then puree the whole lot. Return the pureed veggies to the pan, and then continue with the recipe. Pureeing the veggies results in a silky smooth soup in the end. You may need a bit more stock too.


You can certainly add meat to the soup. My recommendation is to make the meat a secondary part and not the star. I think pork would go really well in this soup or diced chicken.




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