Curried Pumpkin and Lentil Soup

The weather lately has been just down right bonkers. Its hot, its cold, its hot again, it rains. There's no predicting what each day brings. One thing that is absolute in my home lately is of course the use of pumpkin. I've been eating a lot of pumpkin, a lot of soups and stock, and a lot of beans. (and legumes?) Pumpkin is rich and bright with beta-carotene, lentils are packed with vitamin B. They contain the most vitamin B than any other natural food. Said to help prevent heart disease and even cancer they are another nutrient rich power food. Energy packed with protein, fiber, iron, and folate, lentils are absorbed slowly into your body. They help you to stay fuller longer, and also will help keep you energetic for raking all of the beautiful Fall leaves! Fear not, healthy food does not have to be boring and bland, curry to the rescue. Curry is a favorite flavor of mine it is interesting, bold and even pretty too. Curry powder is a great way to take cauliflower to the moon, or curry paste used in a Thai chicken curry? Absolute perfection. This soup is fast, easy and deliciously nutritious. Perfect for a quick lunch or snack, great as a side dish as well. With a well made stock this very simple recipe shines so bright!

Curried Pumpkin and Lentil Soup

This is fast and delicious, easy to prepare and perfect to stock in the fridge for easy meals. Lentils are not usually soaked, you can simmer them for 20-25 minutes and they will cook perfectly. I like to soak mine about 10 minutes to half an hour. I've gotten into the habit of soaking all of my dry beans (and legumes?) because I believe it helps them to be digested and absorbed by the body more easily. Regardless of the hippie banter, soaking reduces the amount of time I have to stand behind the stove watching them. For vegan or vegetarian preparation be sure to use a good quality vegetable stock. 

1 cup dry lentils (I used Green)

1 quart stock, more as needed

1 tablespoon butter, or oil

2 cups roasted pumpkin puree (or about 1 can)

3-4 cloves garlic, minced

1 teaspoon grated ginger

1 tablespoon curry powder

1/2 teaspoon salt

1/2 teaspoon pepper 

1/4 teaspoon cayenne (to taste)

In a medium sized pot cover lentils with at least 1 inch of stock or liquid. Soak for 10 minutes if you'd like. Bring lentil and stock to a boil, reduce to a simmer for 15-25 minutes or until they are tender to your liking. In a small saute pan over medium heat combine butter or oil with garlic, ginger and curry powder. Gently cook for 1-2 minutes. I do this because sometimes curry and other spices can be a bit gritty without being fried first. The garlic? I don't mind it raw but I had the pan going anyway. Add stock or liquid to the pan to insure every morsel of flavor ends up in the soup. Once the lentils are tender combine the curry mixture, and the puree'd pumpkin to the lentils. Stir in ginger and salt, pepper, and cayenne taste. Add as much or as little stock as you would like. 

The following day: The lentils will absorb a lot of the liquid, you can add stock to thin it out as desired. 

Serve & Garnish- cinnamon, hot sauce, yogurt, pumpkin seeds