CURRIED PUMPKIN SOUP AND RED LENTIL

It’s a great time to make soups. This Curried Red Lentil & Pumpkin Soup recipe is a great one–it only takes three ingredients, it’s quick and easy, and it’s delicious! Did I mention how inexpensive it is? It costs just pennies per bowl. You can also freeze it, make your toppings, and it’s vegan-friendly. This recipe ticks all the boxes. This recipe is yours to bookmark for later.

TOPPINGS – HAVE FUN

This pumpkin soup is my favourite meal. I love adding toppings to any dish. It’s delicious, but the pumpkin soup’s flavours can be paired with many other ingredients. Here are some suggestions:

1. Cream it with plain yogurt or some sour cream.
2. Add some red pepper flakes (or sriracha) to spice it up, and then add some crunchy pepitas (pumpkin seed) or croutons.
3. Sprinkle some fresh cilantro on top. You can do them all.

I won’t judge.

CAN I SUBSTITUTE THE PUMPKIN

You can substitute canned pumpkin with about a cup and half of mashed sweet potato, butternut squash or mashed sweet potatoes. Make sure the potatoes are well-mashed and soft so that there is no stringiness. You can also use an immersion blender to make the silky soup smooth. Me? I like a little texture from the lentils.

FOR PUMPKIN SOUP, CAN I USE GREEN OR BROWN LENTILS?

You can substitute a different kind of lentil, but it will affect the final result. Because of their mild taste and quick cooking, yellow or red lentils work well in this soup. This gives the soup a thick consistency similar to split pea soup. The soup will have a more earthy flavour and a thicker texture if made with brown or green lentils.

What kind of CURRY POWD do you use?

I am not picky about curry powder, and I have yet to find one that I don’t like. For this soup, I prefer mild curry powder. That way, I can adjust the heat with my cayenne pepper. 

PUMPKIN SOUP AND RED LENTIL SOUP

This Pumpkin Soup and Curried Red Lentil Soup is quick and easy to keep you warm on cold fall nights!

Prep time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: Each 1.33 cup

INGREDIENTS

• 1 yellow onion (0.31)
• 2 cloves of garlic ($0.16)
• 1 tsp grated fresh ginger ($0.10)
• 1 Tbsp olive oil ($0.16)
• 1 Tbsp curry powder ($0.30)
• 1 15oz. 1 15oz.
• 1 cup dried red lentils ($0.67)
• 6 cups vegetable broth ($0.78)
• 1/2 tsp salt ($0.02)

INSTRUCTIONS

• Chop the onion and garlic. Grate the ginger. Mix the ginger, garlic, and onion in a large saucepan. Heat the olive oil over medium heat for 5 minutes.
• Continue to saute the curry powder for approximately one minute.
• Next, add the pumpkin puree and lentils to the vegetable broth. Mix well.
• Cover the pot with a lid and bring the soup to boil on medium heat. After the soup has boiled, reduce the heat to medium-low. Stirring occasionally, simmer the soup for 20 minutes.
• Taste the soup and season it with salt (about 1/2 teaspoon). Serve warm with bread for dipping.