Winter Squash and Red Lentil Curry Soup
As Atlanta prepares for “Winter Storm Helena”, the grocery stores are bombarded with late comers, traffic is a hot mess, and I’m home nestled in waiting on any inkling of even one snow flurry to arrive. 🙂 And what better way to spend a snow day, than with a warm bowl of Winter Squash and Red Lentil Curry soup. The main ingredients for this soup, are a small pie pumpkin that I baked, red split lentils, ginger, garlic, and coconut milk….all seasoned with a bit of curry powder. It’s truly divine.
You can certainly choose to use butternut squash or another type of winter squash, if pumpkin is not your thing or available. And a can of regular or organic pumpkin will also work if short of time. And if you’re not a fan curry then you can certainly opt to leave that out. But I love the combination of flavors that this bowl of soup has going on….it truly just warms the soul.
I like to top this soup with a scoop of rice or quinoa, a little cilantro or microgreens, a pinch of toasted sesame seeds, and a drizzle of olive oil and/or coconut milk.
If you enjoy my Winter Squash and Red Lentil Curry Soup, then you may also want to try my Autumn Vegetable Curry Stew.
Get the Recipe: Winter Squash and Red Lentil Curry Soup
Ingredients
For the pumpkin:
- 1 small pie pumpkin, about 1 ½ cups cooked or a can of pumpkin
- a good drizzle of olive oil, plus more as needed
For the soup:
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- ¼ inch knob ginger, grated
- 1 tablespoon mild curry powder
- 1 pinch cayenne pepper
- 4 cups vegetable broth
- ½ cup red split lentils, rinsed
- salt, to taste
- ½ cup coconut milk, or half and half, if not vegan
Optional Toppings:
- your favorite grain
- microgreens
- cilantro
- scallions
- toasted sesame seeds
- A drizzle of coconut milk or olive oil
Equipment
- Large Pot or Dutch Oven
- sheet pan
Instructions
Bake the pumpkin:
- Preheat oven at 350 degrees.
- Cut the small pie pumpkin in half and spoon out the seeds and compost or discard those. Transfer them to a sheet pan and drizzle the insides with a little olive oil. Bake the pumpkin (cut side down) until fork tender, 45 to 60 minutes. Allow the pumpkin to cool and then scoop the insides out transferring them to a small bowl. Smash and mix well until smooth and not stringy. Set to the side.
Make the soup:
- In a large pot or Dutch oven, heat a good drizzle of olive oil over medium-low heat. Add the onion and sauté until translucent, about 5 minutes. Add in the garlic, ginger, curry powder, and cayenne pepper and sauté until fragrant, about 1 minute.
- Stir in your vegetable broth, red split lentils, and smashed pumpkin. Season with salt and simmer until the lentils are tender, about 20 to 25 minutes.
- Stir in the coconut milk and simmer for an additional 5 more minutes to let the flavors meld.
- Carefully pour the soup mixture into a high-speed blender or use an emersion blender to blend the soup mixture until smooth. Pour the mixture back into pot. Taste and add more salt, if needed.
- Ladle the soup into your favorite bowls and add any toppings, if using. Enjoy!
Michelle,
Your recipes and photography are made for each other. Good for the eyes and the belly!!
Awww….thank you Terri! That means so much. It’s a truly a continuous process of learning…and hopefully growing. 🙂