1 15 oz. can pumpkin puree
3-5 cups roasted vegetable stock
1 large onion
2 carrots
maple syrup to taste
curry powder
cumin
salt
pepper
olive oil
-simmer lentils in water or stock in a small saucepan, until tender (about 30 min)
-finely chop onions and carrot, saute in stock pot with a small amount of olive oil
-add cooked lentils and canned pumpkin to stock pot
-add spices to taste
-add vegetable stock to stock pot, add more or less depending on desired thickness
- remove 3-4 cups of soup from stock pot, cool, and pour into blender, blend until smooth
-add blended mixture back into stock pot
-stir, and let simmer for 30 minutes, or until your whole apartment smells delicious
-may garnish with a swirl of coconut milk or cream
-serve with hearty bread or over rice or quinoa
0 comments:
Post a Comment