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Pumpkin Lentil Curry Soup

  • 60 min
  • Easy
  • 16
  • Olive oil -- 1/4 cup
  • Garlic, minced -- 4 Tbsp
  • Ginger, minced -- 4 Tbsp
  • Mirepoix, small dice (divided evenly) -- 3 cup
  • Apple cider vinegar -- 1/4 cup
  • Fire roasted tomatoes, diced -- 14.5 oz
  • Chicken stock -- 2 qt
  • Frontier Co-Op Berbere Seasoning -- 1 Tbsp
  • Kosher salt -- 1 Tbsp
  • Coriander, ground -- 1 Tbsp
  • Smoked paprika -- 1 Tbsp
  • Cumin, ground -- 1 tsp
  • Libby's 100% Pure Pumpkin -- 29 oz
  • Cilantro, fresh, chopped -- 2 Tbsp
  • Green lentils, cooked -- 1 cup
  • Garbanzo beans, fried -- 2 cup
Preparation
1
In a two-gallon pot, heat oil and sauté garlic, ginger and spices until tender and fragrant. Add mirepoix and sauté another 5 minutes until soft.
2
Deglaze with vinegar and cook for another minute or so. Add tomatoes and continue to cook about 5 minutes.
3
Add chicken stock, bring to a boil and add pumpkin. Simmer about 10 minutes to let flavors marry.
4
Remove soup from heat and stir in chopped cilantro, cooked lentils and garbanzo beans.
5
Serve hot with white rice and garnish with cilantro leaves and fried garbanzos.
Components