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!
Best of all, it’s also quick and easy to prepare!
Pumpkin & Lentil Soup
Serves 4.
Ingredients:
- 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)
Directions:
- 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.
Enjoy your hearty and delicious meal!
Mmmm…
Amazing recipe…I am going to try it this weekend. It is a bit chilly now so this would be just perfect.
One of my favourite soups. Delish!
I made this soup for dinner tonight and it was SO good! Glad there was enough left to freeze for another night. I can still smell the fragrance of curry. We didn’t have homemade bread, but did have yummy grilled cheese sandwiches with it-I am so full!