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.

Ingredients:
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.

Enjoy!

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Recipe: Three-Ingredient Cocoa Pumpkin Brownies

Given that I eat a lot of ready-to-eat/raw food like veggies, hummus, avocados, yogurt, and fruit (oh, and cheese), I don’t do a lot of “real” cooking. It’s mostly…assembly. As such, I don’t keep perishables like milk and eggs in the house because I don’t really use them that often. This works out fine except for the times when I want to bake. Oh, baking. When I want to bake, I have to plan ahead and make sure I have milk and eggs in the house.

Sigh.

So when I found a two-ingredient recipe that called for only canned/non-perishable ingredients, I was hooked! That’s the perfect recipe for me – no planning ahead or last-minute grocery store runs! Of course, I modified it to make it my own and added a third ingredient. More chocolate.

Arlington Darling | cocoa pumpkin brownies

Ingredients:
1 box brownie mix (I prefer the dark chocolate/fudge kind)
1 can pure pumpkin (Libby’s or Whole Foods brand)
2 tbsp 100% pure cocoa powder

To Make:
1. Preheat oven to 350 degrees.
2. Mix brownie mix, cocoa powder, and pumpkin in a large mixing bowl (that’s it!).
3. Spray or grease a 9×9 (or equivalent size) glass pan with baking spray.
4. Pour mix into the pan.
5. Bake for 30 minutes.

Note about baking time: I baked my brownies for 30 minutes, and the edge pieces were cooked but the middle pieces still had a batter-like consistency. So I removed the edge pieces and continued to bake the middle pieces on their own in the pan for another 15 minutes. A little ad hoc but it worked :). I need one of these:

The brownies don’t taste exactly like regular brownies – you can definitely tell that they don’t contain any oil, butter, or eggs. But they are ooey-gooey and very chocolatey in flavor (thanks to the cocoa powder), and they hit the spot when you’re in the mood for some last-minute unplanned baking. Enjoy!