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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Curried Lentil Pumpkin Soup Recipe

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This recipe for Curried Lentil Pumpkin Soup is from Ahart Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tablespoon olive oil or vegetable oil
1 small onion, chopped
1 small apple, chopped
24 ounces chicken or vegetable broth
15 ounce can pure pumpkin
1 teaspoon mild curry powder (can add more to taste)
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup dried red or green lentils
1/2 cup unsweetened coconut milk
1 tablespoon honey (or agave or maple syrup)
salt and pepper to taste

Garnishes:
fresh cilantro or sliced green onions
1 tablespoon pepitas (pumpkin seeds)
plain Greek yogurt
Directions:
Directions:
1. Heat oil in a large pot over medium heat. Add onion and saute until beginning to soften, about 7 minutes. Add the apple, and continue to saute until both the apple and onion are tender.
2. Add broth and bring to a simmer. Whisk in pumpkin, curry, cinnamon, and nutmeg. Stir in lentils, coconut milk, and honey.
3. Simmer over low heat for 30-40 minutes until thickened. Adjust spices to taste.
4. Serve in bowls and garnish with a dollop of yogurt and/or pepitas and fresh herbs.
Number Of Servings:
Number Of Servings:
Makes 4-6 Servings

 

 

 

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