LoveAllKindsOfFood

Passport & Plate - Pumpkin Soup

USA | Friday, February 20, 2015 | 4 photos

Ingredients
• 1 Tbs Olive oil
• 1 Large Carrot, chopped
• 1 Large Onion, chopped
• 10 Cups Low-sodium chicken broth
• 1 Cup Lentils
• 1 tsp Ground cinnamon
• ¼ tsp Ground ginger
• ½ tsp Curry powder
• ¼ tsp Chili powder
• 6 Cups Pumpkin*, peeled, seeded and cubed
• Minced fresh parsley

 

How to prepare this recipe
In a large soup pot, heat olive oil and sauté carrots and onions. Add broth and lentils and bring to a boil over high heat.
Reduce heat, partially cover and simmer for 30 - 40 minutes. Stir in the cinnamon, ginger, curry, chili and pumpkin. Return to a boil, then reduce to low, partially cover and simmer for one hour, stirring occasionally.
Salt and pepper to taste. Spoon into bowls and top with fresh parsley.
Servings: 6

 

The story behind this recipe
This simple recipe is a delicious midwest favorite, especially in the winter blustery months, when you can take your frozen pumpkin out of the freezer and enjoy it like it is warm and cozy, like the summer months.