Curry Pumpkin Lentil Soup
Simple, nutrient-packed, and flavorful lentils cooked in aromatic spices!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course soups
Cuisine Indian Fusion
- 1 cup red split lentils
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp ginger, freshly grated
- 1 tbsp MSA's curry powder
- 1 15 oz pumpkin, canned
- 3 cups water or broth
- 1 15 oz coconut milk light or full fat
- salt to taste
- cilantro, toasted pumpkin seeds, fresh lime, and chili oil for garnishing optional
In a medium stockpot, heat oil over medium heat. Add onion and sauté about 6 minutes, until nearly soft. Add salt to taste.
Add garlic/ginger and cook for 3-4 minutes. Add in all spices and saute for 30 seconds.
Stir/whisk in pumpkin, coconut milk and lentils. Bring to a boil. Lower heat to low simmer; simmer 15 to 20 minutes, or until lentils are soft, but not mushy. Again add salt accordingly.
Stir in coconut milk adjust seasonings accordingly. Add fresh lime juice. Garnish with cilantro, pumpkin seeds, and chili oil (optional).
Wine/Beer Pairing Recommendations:
- Pair with a light dry rose or a Viognier or even something a little sweeter like Riesling.
- Pair with a light beer such as hefeweizen or a pale ale.
Keyword fall soups, summer soups