Recipe: Vegetarian Pumpkin Lentil Curry Soup

I think one of the best things about the weather getting colder is that it is once more acceptable and, let’s face it, pretty much necessary to eat soup. What is better than having a warm bowl of soup on a cold winter’s night? And even better, you only have to clean one pot after you make it.

I have now successfully made this Pumpkin Lentil Curry soup twice, both times for guests. However, it makes such a large amount that I have multiple single-serving containers in the freezer, which will supply me with delicious homemade lunch all winter long. It freezes really well so it’s perfect for single girls like me who can only eat so much soup at a time!

The critical error I made the first time I made this soup was not having enough curry powder. The soup was good, but didn’t have the robust flavor I was expecting. So make sure you have a good quality curry powder on hand. And the apple is an absolute must in this soup – don’t omit it. I’ve actually increased the amount of apple from the original recipe since I really, really love what it adds to the flavor. One of the things that makes this soup so easy is that all of the ingredients are pretty shelf-stable (even the apple and onion) so you can put it together without having to run to the store. We all know how I hate that.

Arlington Darling | Pumpkin Lentil Curry Soup

All ingredients directly from the arlington darling pantry. No grocery store required. Woo hoo!

Recipe adapted from Yummy Mummy Kitchen.

1 tbsp extra virgin olive oil
1 small onion (or 1/2 large onion), chopped
1 1/2 apples (or two small apples), chopped
48 oz. vegetable broth (I use a combination of box stock and vegetable bouillon)
2 (15 oz.) cans pure pumpkin
2 tsp mild curry powder
1/4 tsp ground cinnamon
1 1/2 cups dried red lentils
1/2 cup unsweetened light coconut milk
1 tbsp honey
salt and pepper, to taste

To Make:
1. Heat the oil in a large pot over medium heat.
2. Add the chopped apple and onion and cook until translucent and tender.
3. Then, add vegetable broth and simmer.
4. Whisk in the pumpkin and all of the spices.
5. Add the lentils, coconut milk, and honey.
6. Simmer on low for 40 minutes until thickened.
7. Add salt and pepper, to taste.

Arlington Darling | Pumpkin Lentil Curry Soup 2

It’s not the prettiest-looking soup, but it sure is yummy.



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