Roasted Pumpkin + Lentil Coconut Curry Soup (VEGAN)

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Abba is headed to California for a long weekend – his flight leaves the afternoon of Halloween. Snu Magoo and Littlest Guy ask to carve a Jack-O-Lantern with Abba before his trip. This way, Abba could be a part of the kids’ collective holiday memory, even if far away. Ima finds the ideal pumpkin for the task. The gigantic, orange cucurbita are a reasonable “two for $7.00” price. Two are purchased: one for carving family fun and one for a succulent curry-based, roasted pumpkin soup.

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This soup is the perfect balance of spicy and sweet. It is creamy and luscious from pumpkin and coconut milk with a juxtaposing textural element of nutritive, inimitably prepared lentils. A garnish of roasted pumpkin seeds provide a welcome crunch. A cool dollop of Greek yogurt tames the soup’s warmth and piquancy (omit this topping to keep the recipe vegan).

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First, roast glorious, golden pumpkin cubes.

Remember to reserve and roast the seeds to garnish the soup.

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First, gather your ingredients for the soup – including the robust, roasted pumpkin!

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Next, simmer the lentils to perfection in twenty minutes.

Meanwhile, begin to soften the onion over medium-heat.

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Add the garlic and cook just until fragrant, about thirty seconds.

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Add the roasted pumpkin to the pot…

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And stir in all of the remaining ingredients.

Simmer over low-heat, covered, for at least one hour to marry the myriad flavors.

There are quite a few tastes to wed in the soup. Call this polygamy in a pot.

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Use an immersion blender and purée the soup until luxurious, creamy…

and silky smooth.

Alternatively, cool the soup slightly and purée it in batches with a standard blender.

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Over low-heat, stir the cooked lentils into the soup and warm them through.

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Serve the steaming, comforting bowl of earthy squash soup with crisp pumpkin seeds; a fresh, bright chopped herb and a dollop of velvety, refreshing yogurt. Try a scoop of soy yogurt in place of a milk-based one to keep the soup vegan.

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A glass of effervescent, dry rosé champagne – with subtle citrus notes, slight minerality and a light finish – is the ideal bubbly, titillating pairing to the soup. 

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I hope you relish this salubrious, hearty and soothing dish as much as my family. Happy November, friends. Stay warm – and be well!

Cheers! -Shanna

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Click Here to Print Recipe

 Roasted Pumpkin + Lentil Coconut Curry Soup

Ingredients:

2 tsp. Olive oil

1 white onion, chopped

3 Tbsp. garlic, minced

8 cups roasted pumpkin, cubed

1, 13.5 oz. (400 mL) can reduced-fat coconut milk

2 Persian limes: the juice and zest of

4 cups vegetable stock or organic, free-range chicken stock (if not vegan)

3 1/2 cups unsweetened, plain almond milk

2 Tbsp. Thai red chile paste

2 Tbsp. curry powder

1 tsp. each: dried coriander, fennel and ginger

1/2 tsp. each: dried turmeric and cumin

2 tsp. honey

1 cup cooked, French green lentils*

fine salt and cracked black pepper, to taste

Optional toppings:

Roasted, salted pumpkin seeds

Greek yogurt (omit this topping to keep the recipe vegan)

Finely chopped parsley or coriander

Preparation:

  • In a dutch oven or large stock pot, cook onion in olive oil over medium heat until translucent and tender.
  • Add the garlic and cook with the onion for 30 seconds, just until fragrant.
  • Add the pumpkin, coconut milk, lime zest and juice, chicken stock, almond milk, red chile paste, dried spices and honey to the pot.
  • Stir, taste and season with salt and pepper, to taste.
  • Allow mixture to simmer over low heat, covered, for at least an hour to develop the flavors. Stir occasionally.
  • Puree mixture with an immersion blender until smooth and silky.
  • Add cooked lentils and stir over low heat until warmed through.
  • Taste and re-season with additional salt and pepper, if necessary.
  • Serve hot with (optional) toppings.

*Cook lentils by placing in four cups of simmering water for 20 minutes. Drain.

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©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.

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24 thoughts on “Roasted Pumpkin + Lentil Coconut Curry Soup (VEGAN)

  1. Wow, this is really pretty! It’s great to have the step-by-step pictures too. I’ve just toasted my Halloween pumpkin seeds and was thinking about adding them to a granola recipe. Maybe I’ll try them on soup instead 🙂

      1. Ahhhh, thanks for the sweet feedback. This is all brand new for me but I’m loving the whole experience of connecting…. I think I’ll be heading straight of the chocolate bark and forget about the granola 🙂 I love pistachios!

      2. Thank you, Chava! You are so kind. 🙂 I am also a new blogger. It has been SUCH an amazing, rewarding experience to connect with with others who value health, life, enjoyment, travel – and food! I am glad that you are here and am looking forward to reading your blog posts! Be well. 🙂

    1. Thank you, Michelle. Your words are so kind. 🙂 Oh, gosh, I adore pumpkin seeds, too. They are so versatile – one can go spicy or sweet when roasting – and put them on or in just about anything from a granola bar to a quick bread. I am glad to find another pumpkin seed advocate out there!

  2. Good Monday! I love starting the day speaking of .. food! (of course 🙂 )
    I love every kind of soup, and this one seems really tasty! You’ve used the seeds in an original way! The explanation with Step-by-Step picture is simply beautiful, you can’t make mistakes! Cris

    1. Hi, Cristina. Thanks so much for your kind words. I so appreciate your compliments and warm comments. Let me know if you try the soup – or any variation of it. Oh, yes, I love to talk about food. Probably too much. Enjoy your day.
      🙂 Shanna

    1. Hi, Lidia. Thank you for your kind comments! I love when you stop by! So, yes, the peels of almost ever squash are edible when the squash is roasted in oil in the oven – I cut mine into cubes. The skin because soft, silky and sweet. They completely dissolve into the soup, too! Oh, and they have LOTS of vitamins. Don’t eat them raw, though – eek! 😉 Have a nice afternoon. – Shanna

  3. Hi Darling Shanna! The soup was great! We decorated Caitlyn’s party with a variety of small pumpkins and squash and gourds. I had fun roasting all of my party decorations and turning them into a delicious soup. Thanks for the great recipe and encouragement! Keep the delicious and inspired recipes coming.

  4. For $7 I can buy 5 pumpkins here. We had so much pumpkin everywhere some were left in a farmers field for collection (free). This soup sounds very delicious. I have never thought of combining lentils and pumpkin but now you’ve educated me and I would be very happy to try it. Thanks for sharing!!

    1. Liz, you are SO SO SO lucky. I love roasted pumpkins – YUM. Had some last night, actually. 😉 Lentils are nice with pumpkin – they are so hearty and earthy – and pumpkin so sweet and creamy. Thanks for stopping by! I do appreciate it and love hearing your feedback. Have a great day!

  5. Pingback: CURLS AND CARROTS

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