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!

Spicy Red Lentil Chili

A Wegmans recipe modified to suit my taste.... You can add a tablespoon of hot sauce to make it spicier... I just made this and some home made wheat bread today on a cold snowy day for my family who are all under the weather! I added lots of extra garlic! :)
1-2 cups Red Lentils
2-3 cups water
2 Grapeseed oil
1/2 an onion, peeled, 1/4-inch dice
4 stalks celery, 1/4-inch dice
3-4 carrots, chopped
2 Tbsp Fresh Garlic, chopped
2 medium tomatoes, 1/2-inch dice
2-3 cups Organic Vegetable or Chicken broth
1/8 tsp turmeric
1/8 tsp cumin
1/8 tsp cayenne pepper
1 tsp Sea Salt
1/2 tsp black pepper
1/8 tsp chili powder
1/4 cup finely diced sweet green pepper- optional
1 tbsp MSG-free tobasco sauce- optional
link
Melt oil in stockpot on MEDIUM-LOW. Add onions; cook, stirring, about 2 min, until soft but not browned. Add celery, carrots and garlic; cook, stirring, 5 min, until soft but not browned. Add tomato; cook 5 min.
Add 2 cups broth, 2 cups water, turmeric, cumin, cayenne pepper, sea salt, black pepper, and chili powder. Bring to simmer.
Add lentils. Cook about 30 min, until lentils are tender, or simmer all day :)
Add more broth or water as needed.
I serve it as is, but the original recipe has you blend it in a food processor or blender. You can do either- both are good, I just prefer chunkier soups and I am just plain lazy when it comes to washing extra dishes!
Calories: 140

Nutrition Info: Each serving (1 cup) contains 140 calories, 22 g carbohydrate, (5 g fiber), 7 g protein, 4 g fat, (3 g saturated fat), 10 mg cholesterol, and 410 mg sodium.