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Saturday, January 9, 2010

Curried Pumpkin Lentil Soup


I can see already that this is going to be a busy quarter for me in terms of school and I probably won't get as many posts up as I would like to, but I sure will try!
It's been pretty dreary and cold here in Seattle with all this rain lately, and all I could seem to think about was a big, warm bowl of soup to brighten my spirits. Well, tonight for dinner I finally got around to making that soup!
My adoration for pumpkin grows ever-stronger after tasting this hearty bowl of goodness. I absolutely love the sweetness of the pomegranate molasses with the curried pumpkin, and the lentils ensure that you are getting a filling meal :). The addition of the apple really brings the soup together in a sweet and spicy medley of Indian flavors.


Curried Pumpkin Lentil Soup
recipe slightly adapted from here

  • 1 tbsp olive oil or butter
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 3 cups chicken broth
  • 1/2 cup red lentils
  • 1 cup pureed pumpkin
  • 1 tbsp curry powder
  • 1 tsp cinnamon
  • 1 tsp garam masala
  • 1/8 tsp cayenne pepper
  • salt and pepper, to taste
  • 1 medium apple, diced
  • 2 tbsp pomegranate molasses (I made my own using Kevin's recipe here)
  1. Heat the butter or oil in a large dutch oven over medium-high heat. Add in the onions, season with salt and pepper, and cook until translucent and slightly browned, about 5 minutes. Add in the garlic and continue to cook until fragrant, just about another minute.
  2. Add in the broth, lentils, and apple and bring to a boil. Cover and reduce to medium heat and continue to cook for about 7-10 minutes, or until the lentils are cooked through.
  3. Stir in the pumpkin puree and spices and stir to combine. Reduce heat to low and cook for another 5 minutes. Remove from heat.
  4. Ladle into bowls and drizzle with pomegranate molasses before serving.

1 comment:

  1. This soup sounds so good! I like the use of the pomegranate molasses in it.


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