PUMPKIN. COCONUT. CURRY. LENTILS… these are a few of my favorite things!
It may be 75 degrees today in NYC (and upper 80’s for the rest of the week, ugh) but the first day of autumn is upon us! You better believe I’m all about my squash and root veggies right now! While we’re on the topic, as many of you know, I practice eating seasonally and it has been so incredible for me for a few different reasons, but the main one is that I feel more connected to my environment. It’s also better for the environment and helps reduce my carbon footprint. I am very sensitive to the seasons changing, it affects my mind, body, and spirit so it only makes sense to eat what is provided for us. With that said, what’s in season?
- Brussel Sprouts
- Collard Greens
- Winter Squash
- Swiss Chard
The easiest way to eat in season is by shopping at your local farmer’s market. Support your local farmers!
Anyway, here’s the delicious Pumpkin Coconut Curried Lentil Soup recipe I promised you all! I whipped this soup up in less than 30 minutes and it did NOT disappoint.
Pumpkin Coconut Curried Lentil Soup
This is a perfect soup to prep for the week ahead! Have for lunch or dinner.
- 1 yellow onion
- 1 tbsp coconut oil
- 2 garlic cloves, minced
- 1 knob ginger, minced
- 1 cup red lentils
- 15oz (1 can) pumpkin puree
- 5 cups veggie stock
- 1 cup culinary coconut milk
- 1 tbsp curry powder
- 2-3 dashes of cayenne (optional, but I like a spicy soup)
- dash of paprika
- dash of red pepper chili flakes
- green onions & basil to garnish
Directions: Heat coconut oil in large soup pot, add diced onion, garlic and ginger and cook until the onions are translucent. Add the rest of the ingredients, cover and cook on medium heat until boiling, then lower heat and let simmer for 25 minutes. Garnish and enjoy!