Curried Pumpkin Lentil Soup

I love a spicy curried soup when the cool weather starts to blow. This pumpkin soup is very satisfying and will warm you up from head to toe. It is full of great flavor, fiber and protein. You can make this totally vegetarian if you wish, but I added chicken broth and bullion to flavor the soup. This soup makes a perfect starter to any meal or a perfect light lunch. Of course, I had it for lunch and did eat two bowls (yes because I liked it that much!)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat butter and canola oil in a large soup pot. Then add diced onions, carrots and chilies to saute until softened. Next add ginger and garlic. Saute for another minute or more. Then add the cumin powder, curry powder, cinnamon, nutmeg, salt and pepper and saute for another minute.

Step 2

Next add well rinsed lentils with the broth (chicken or vegetable) and water. Simmer for 25 minutes on medium high heat.

Step 3

When lentils are fully cooked and soft blend with a emulsion blender or in batches in a food processor until creamy.

Step 4

Then add the canned pumpkin and blend until well combined. Finish with can of coconut milk and simmer for 5-7 minutes. Check seasoning and adjust as needed with bullion, salt and pepper. Serve hot. Enjoy.

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