Curried Pumpkin Lentil Soup

I can see already that this is going to be a busy quarter for me in terms of school and I probably won’t get as many posts up as I would like to, but I sure will try!

It’s been pretty dreary and cold here in Seattle with all this rain lately, and all I could seem to think about was a big, warm bowl of soup to brighten my spirits. Well, tonight for dinner I finally got around to making that soup!

My adoration for pumpkin grows ever-stronger after tasting this hearty bowl of goodness. I absolutely love the sweetness of the pomegranate molasses with the curried pumpkin, and the lentils ensure that you are getting a filling meal :). The addition of the apple really brings the soup together in a sweet and spicy medley of Indian flavors.

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Curried Pumpkin Lentil Soup

Ingredients:

• 1 tbsp olive oil or butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 cups chicken broth (use veggie broth for vegan option)
• 1/2 cup red lentils
• 1 cup pureed pumpkin
• 1 tbsp curry powder
• 1 tsp cinnamon
• 1 tsp garam masala
• 1/8 tsp cayenne pepper
• salt and pepper, to taste
• 1 medium apple, diced
• 2 tbsp pomegranate molasses (I made my own using Kevin's recipe here)

Directions:

1. Heat the butter or oil in a large dutch oven over medium-high heat. Add in the onions, season with salt and pepper, and cook until translucent and slightly browned, about 5 minutes. Add in the garlic and continue to cook until fragrant, just about another minute.
2. Add in the broth, lentils, and apple and bring to a boil. Cover and reduce to medium heat and continue to cook for about 7-10 minutes, or until the lentils are cooked through.
3. Stir in the pumpkin puree and spices and stir to combine. Reduce heat to low and cook for another 5 minutes. Remove from heat.
4. Ladle into bowls and drizzle with pomegranate molasses before serving.

recipe slightly adapted from here