We’ve had some strange days of weather recently. This photo isn’t the best, but in it you can see a rainbow, really dark clouds to the North over the lake, and you can tell that it is 100% sunny behind me by the way the trees are shining with light. Add to that some lightning and snow all in the same day and you can see what I mean – strange! But kind of beautiful, really…
It definitely means that it is weather for soup! Add to that my success with a loaf of sourdough (after several ended up out in the compost for various reasons…), and it was a perfect night to try a pumpkin and lentil soup!
Pumpkin & Lentil Soup
- 1 small sweet onion, diced
- 1 yellow or orange sweet pepper, diced
- 1 rib celery, diced
- 1/2 cup lentils, rinsed and drained
- 1/2 cup orzo or other small pasta (optional)
- 1 Tbsp olive oil
- 2 Tsp grated giner
- 1 Tsp curry powder
- 1 Tsp cumin
- 3.5 cups vegetable (or chicken) stock (learn to make your own here)
- 1 15-oz can of pumpkin puree (or learn to make your own here)
- In a large pot or dutch oven, cook onion, pepper, and celery in oil over medium-high heat until they start to become soft. Add lentils and cook for 2 minutes.
- Whisk in ginger, curry powder, cumin, stock, and pumpkin.
- Bring to a boil and reduce heat to medium-low.
- Add pasta (if using) and simmer, covered, for 25 minutes or until the lentils are tender.