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Curry Pumpkin Lentil Soup

Simple, nutrient-packed, and flavorful lentils cooked in aromatic spices!
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course soups
Cuisine Indian Fusion
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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).

Notes

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