Description
Six bowls of smooth pumpkin-red-lentil curry soup.
Ingredients
Scale
- 1 cup Dry red lentils
- 15 ounces Plain unsweetened pumpkin puree
- 1 onion Yellow onion, diced
- 1 tablespoon Olive oil
- 2 teaspoons Mild curry powder
- 4 cups Low-sodium vegetable broth
- 14 ounces Unsweetened coconut milk
- 1/2 teaspoon Fine salt
- 1 tablespoon Fresh lime juice
Instructions
- Rinse and sort 1 cup dry red lentils. Heat 1 tbsp olive oil in a soup pot and soften one diced onion. Stir in 2 tsp mild curry powder for about 30 seconds without burning.
- Add one 15-oz can plain pumpkin puree, 4 cups vegetable broth, one stirred 14-oz can unsweetened coconut milk, lentils and 1/2 tsp salt. Bring to a boil, lower heat and simmer 25–30 minutes until lentils are fully soft.
- For a smoother pot, briefly blend with an immersion blender after removing from heat, taking care with hot liquid; the working photo shows a mostly smooth soup. Stir in 1 tbsp lime juice.
- Ladle six provisional bowls. Test lentil softness, curry heat, thickness and actual yield; adjust added broth only as a measured revision.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: 25–30-minute simmer until red lentils fully soften; optional blending included in prep/finish allowance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
Nutrition
- Serving Size: One sixth of the soup pot