As I am still working with my pumpkin, I thought I would share with you this great recipe I made with it.
It is my soup of the week, as it is something I try to make and vary each week depending on what I have in the fridge. A soup is something quick and easy, freezer friendly that you can make ahead for anytime you need something quick to eat. In this case also, this soup is so rich, creamy and has such a smooth texture, I would even serve it in a cup as an appetizer for Thanksgiving or the holidays. It can be made the day before, it will even taste better!
To add protein to my full meal soup, I always add red lentil. Several reasons why I like the red ones is that’s once it’s all blended, nobody notices, neither the kids or people who have those pre-made ideas that lentils don’t taste good at the moment they see them in their bowl.
Serving: 6 people
Preparation time: 10 minutes
Cooking time: 20 minutes
- A bit of organic sunflower oil or organic coconut oil
- 2 organic red onions
- 3 garlic cloves
- 2tbsp. (30ml) of curry powder
- 2tbsp. (30ml) of nutritional yeast
- 1/2 cup (125ml) of organic red lentils
- 5 cups (1.25L) of water
- 1 can (400ml) of organic coconut milk (I used the reduced fat version since it is in a soup)
- 3 cup of organic Roasted pumpkin
- 1 cube of organic vegetable broth
- Salt and pepper
- In a medium pot, heat the oil and stir in the chopped onions.
- Add in the garlic cloves that you previously cut in 4 pieces, the curry powder, the vegetable broth cube and the red lentil. Mix it well and cook them for about 5 minutes. Add some salt and pepper.
- Put your water one cup at the time until it starts to boil. Then incorporate your coconut milk. Cook it for 10 minutes then mix in your pumpkin. Continue the cooking for 5 minutes.
- When your soup is cooked, blend with a hand blender until you get a smooth texture. Adjust the seasoning before serving.
This is a nice vegan soup anyone will like! Enjoy!