I was in a cafe last week and ordered the soup of the day — pumpkin and red lentil. I was cold and hungry, the soup was warm and filling. A perfect match!
I found a recipe online for this soup, it even used a can of pumpkin which is so easy and I had one sitting around for the pumpkin pie I never made!
Here’s the recipe:
Saute 1 chopped onion, 2 cloves garlic and 1 T grated ginger in 1 T olive oil until onions are soft and translucent. Add 1-15oz can of pumpkin puree, 1 cup dry red lentils, 6 cups of vegetable broth and 1 T curry powder.
Bring to a boil then turn the heat down, put a lid on the pan and simmer for 20 minutes. Add salt and pepper as needed.