By Fredrica Syren:
My friend Cori gave me lots of large pumpkins that she grew this fall. I roasted and pureed most of them, and froze them. Cooking with pumpkins is lots of work but so worth the time and effort. Not only does it taste great but it is also a very nutrient dense food. It’s one of the best known sources of beta-carotene, which is a powerful antioxidant that protects our bodies against many illnesses. It’s also rich in vitamins A, C, E and B-6, as well as riboflavin, potassium, copper and manganese.
Today I used the last of my pumpkin to make a curried coconut pumpkin soup with my daughter. My family kept telling me this was by far the best soup I have ever made (and I’m the self-proclaimed queen of soups☺). Of course, if you are not blessed with fresh pumpkin, canned pumpkin works really well, too.
- 1 cup red lentils, washed
- 1 yellow onion, diced
- 4 cups vegetable broth
- 1 cup pumpkin puree
- ½ tbs Madras curry powder (or more if you like it spicy)
- 1 can coconut milk
- Salt to taste
Bring lentils, broth, onion, pumpkin and curry to a boil in a soup pot. Reduce to a simmer for 20 minutes, covered with a lid. Place soup and coconut milk in a blender and process until smooth. Return to pot and add salt if needed.