This is probably one of my favorite soup recipes. Even though lentils are not an Indigenous food, there are almost nutritionally identical to beans. However, lentils tend to fare a bit better in the Montana climate (and they are also valuable as a nitogen-legume). I love Timeless Food Petite Crimson Lentils for this but any store-bought lentils work. I made this recipe to fit a small can of pureed pumpkin but if you substitute your own pumpkin, it’s about 2 cups. If you’re curious about how to process a pumpkin, this video shows you how! This recipe is inherently vegan and gluten-free and feeds about 7 people. (Plus you can freeze the leftovers for ready to eat meals later in the week.)
Pumpkin Lentil Soup
- 1 medium onion minced
- 2 garlic cloves pressed
- 1 inch piece ginger root grated
- 2 Tbsp olive oil
- 2 tsp ground coriander
- 1 -2 tsp ground cumin adjust according to taste
- 1 13 oz can coconut milk
- 1 carton 32 oz vegetable stock
- 3/4 cup lentils washed and drained
- 1 sweet potato peeled and cut into chunks
- 1 15 oz can pumpkin puree
- Make a thick paste by mashing ginger and garlic together using a pestle and mortar or a small bowl and the heel of a wooden spoon.*
- Heat olive oil over medium heat in a large saucepan, add the onion and saute until transparent.
- Add the garlic ginger paste and saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste.
- Add the spices and saute for a minute more.
- Stir in the milk, stock, lentils, sweet potato and pumpkin puree.
- Simmer over medium - low heat for 40 - 50 minutes or until sweet potato is soft. Stir occasionally.