Pumpkin Lentil Curry Soup
Experience a delightful fusion of flavors with this Pumpkin Lentil Curry Soup. Combining the earthy sweetness of pumpkin, the protein-packed goodness of lentils, and the aromatic spices of curry, this soup is a comforting and nourishing dish that will warm you up from the inside out. Serve the Pumpkin Lentil Curry Soup hot, garnished with a sprinkle of toasted pumpkin seeds and a drizzle of coconut milk for added creaminess. Pair it with naan bread or rice for a complete and satisfying meal.
This Pumpkin Lentil Curry Soup is a delicious and nourishing option for those who enjoy the flavors of pumpkin and lentils. Enjoy the warmth and fusion of flavors with this delightful soup recipe, and let it comfort and nourish you on chilly days.
Ingredients
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Olive oil -- 1/4 cup
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Garlic, minced -- 4 Tbsp
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Ginger, minced -- 4 Tbsp
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Mirepoix, small dice (divided evenly) -- 3 cup
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Apple cider vinegar -- 1/4 cup
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Fire roasted tomatoes, diced -- 14.5 oz
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Chicken stock -- 2 qt
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Frontier Co-Op Berbere Seasoning -- 1 Tbsp
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Kosher salt -- 1 Tbsp
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Coriander, ground -- 1 Tbsp
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Smoked paprika -- 1 Tbsp
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Cumin, ground -- 1 tsp
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Libby's 100% Pure Pumpkin -- 29 oz
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Cilantro, fresh, chopped -- 2 Tbsp
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Green lentils, cooked -- 1 cup
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Garbanzo beans, fried -- 2 cup
Preparation
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1In 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.
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2Deglaze with vinegar and cook for another minute or so. Add tomatoes and continue to cook about 5 minutes.
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3Add chicken stock, bring to a boil and add pumpkin. Simmer about 10 minutes to let flavors marry.
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4Remove soup from heat and stir in chopped cilantro, cooked lentils and garbanzo beans.
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5Serve hot with white rice and garnish with cilantro leaves and fried garbanzos.
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