Curried Pumpkin Lentil Soup Recipe

Posted by:Lindsay S. Nixon Category: Recipe

Pomegranate Molasses is definatly one of those "specialty items" but if you happen to have it lying around, here is a great way to make use of it (though its not an essential ingredient). This soup has a Middle Eastern flair about it and the heat can be adjusted from mild to spicy to fit any person's preference. Two great things about this soup (in addition to the taste) it's cheap *and* you probably have all the ingredients on hand in your pantry!!

curried pumpkin lentil soup

Lindsay S. Nixon

Hi I'm Lindsay also known as the Happy Herbivore.
I've dedicated myself helping folks lose weight on a vegan diet. I been blogging since 2006, written 6 books, and started a business called Meal Mentor.

Recipe:Curried Pumpkin Lentil Soup

Description

A warm, thick soup that's perfect in Autumn and cleans out your pantry.

Ingredients

1 whole sweet onion, diced
2 whole garlic cloves, minced
3 cups vegetable broth
½ cup red lentils
1 cup canned pure pumpkin
1 tbsp mild curry powder
1 tsp cinnamon
1 tsp garam masala
⅛ tsp cayenne pepper
1 whole apple, diced
2 tbsp pomegranate molasses

Instructions

Line a medium pot with a thin layer of water. Add onions and cook over med-high heat for 2 minutes. Add garlic, then continue to cook until onions are translucent and all of the water has been absorbed. Add broth, lentils and apple and bring to a boil. Once boiling, cover and reduce heat to medium. Continue to cook until lentils are orange and soft, about 7-10 minutes. Stir in pumpkin and spices. Reduce heat to low and cook another 5 minutes, stirring to incorporate all ingredients. Add salt, pepper and cayenne pepper to taste. Drizzle with pomegranate molasses before serving.

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