I have officially started the pumpkin challenge over here at my house. I decided to start with the curried pumpkin lentil soup inspired by Yummy Mummy Kitchen. I have made lentil soup several times in the past, but I’ve never added coconut milk – until now. The coconut milk was an excellent addition and really made the curry flavor pop.
I also made several changes to the original recipe. I added cubed butternut squash, celery, and carrots and added an entire can of coconut milk.
I was so pleased with how this recipe turned out. It is officially my new favorite lentil soup and is healthy to boot!
This recipe will easily feed 8 people and is even better when garnished with some fresh greens (green onion or cilantro), sour cream or greek yogurt and cheese.
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 large sweet apple, chopped
1 cup carrot, chopped
1 cup celery, chopped
1 medium butternut squash, seeded and chopped into cubes (approx. 3-4 cups)
10 cups water (or vegetable broth)
1 can pumpkin puree
3 teaspoons curry powder (more to taste)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
salt, to taste
2 1/4 cups dried red lentils (green lentils would work great too)
1 can unsweetened coconut milk (I used reduced fat)
For garnish (optional):
Fresh green onion or cilantro, chopped
Sour cream or greek yogurt
Cheese of choice
Pumpkin seeds for a little crunch
Heat oil in a large pot over medium heat. Add onion and saute until they begin to soften (about 5 minutes). Add the apple, carrot, celery and butternut squash. Cover and cook for 5 minutes. Add water (or vegetable broth) and bring to a simmer. Reduce heat to low. Add pumpkin puree and stir well. Add all your spices- curry powder, cinnamon, and nutmeg. Add lentils and coconut milk, stir and cover. Cook on low heat for 1-2 hours until thickened. Adjust spices and salt to taste. Serve in bowls and garnish with some fresh greens, sour cream, cheese and pumpkin seeds (all optional). Enjoy!