Saturday, February 7, 2015

Recipe for Today: Spicy Pumpkin Soup

Spicy Pumpkin Soup

By Karl Christenso
  • 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
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

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