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Winter Squash and Red Lentil Curry Soup by Supper With Michelle

Get the Recipe: Winter Squash and Red Lentil Curry Soup

Yield: 4 servings
Prep: 15 minutes
Cook: 1 hour 30 minutes
Total: 45 minutes
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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!
Calories: 257kcal, Carbohydrates: 44g, Protein: 11g, Fat: 7g, Saturated Fat: 6g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Sodium: 951mg, Potassium: 1523mg, Fiber: 10g, Sugar: 13g, Vitamin A: 29501IU, Vitamin C: 34mg, Calcium: 114mg, Iron: 7mg