Pumpkin Coconut Soup

pumpkin coconut soup

ingredients

5 tbsp. grapeseed oil

1 medium sized yellow onion

3 cloves minced garlic

1 inch grated fresh or ground ginger

1 tsp. ground cumin

3 cups organic chicken broth

1-2 cups red lentils

1/2 butternut squash, peeled and cut into cubes

1 15 oz. can pumpkin puree

1 14 oz. can coconut  milk

2 tsp. sea salt (more to taste if you'd like)

1-2 tsp. pepper

1/4 bunch fresh cilantro (optional)

directions

 

 Chop the onion into small, even pieces and grate the ginger with a fine grater.  in a large stock pot, add 2 tbsp. oil over medium heat. once the oil has heated, add the chopped onion, ginger, and minced garlic to the oil and stir.  cook for about 5-7 minutes until the onion is mostly cooked through (it will be translucent).

While that's cooking, peel your butternut squash and take 1/2 of it and cut into about 1/2 inch cubes.Add to pot.

Add 1 tsp. ground cumin and stir, allowing the cumin to get all toasty and fragrant, about 1-2 minutes. 

Add pumpkin puree, coconut milk, chicken stock, and red lentils. Cook on medium-low for about 20 minutes or so.  Add 2 tsp. salt and 1 tsp. pepper (again, you can add more after this if you'd like.  depends on your taste buds.  mine ask for salt). 

Once your soup is ready, allow to cool for a few minutes before spooning into your blender. Blend your soup until pureed and return to pot to heat up again to your desired temperature. Enjoy!