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.
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).
First, roast glorious, golden pumpkin cubes.
Remember to reserve and roast the seeds to garnish the soup.
First, gather your ingredients for the soup – including the robust, roasted pumpkin!
Next, simmer the lentils to perfection in twenty minutes.
Meanwhile, begin to soften the onion over medium-heat.
Add the garlic and cook just until fragrant, about thirty seconds.
Add the roasted pumpkin to the pot…
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.
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.
Over low-heat, stir the cooked lentils into the soup and warm them through.
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.
I hope you relish this salubrious, hearty and soothing dish as much as my family. Happy November, friends. Stay warm – and be well!
Roasted Pumpkin + Lentil Coconut Curry Soup
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
Roasted, salted pumpkin seeds
Greek yogurt (omit this topping to keep the recipe vegan)
Finely chopped parsley or coriander
- 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.
©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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