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Curried Red Lentil Pumpkin Soup
Ingredients
  • 2 lb pumpkin , cut in half with seeds and strings removed (yields about 350g roasted pumpkin)
  • high heat oil spray for roasting
  • 1 tablespoon dairy-free butter, I like Miyokos
  • 1 onion, finely chopped, about 1½ cups
  • ¾ cup finely chopped celery
  • ¾ cup finely chopped carrot
  • 5 garlic cloves, minced, about 1½ tablespoons
  • 1 tablespoon grated/minced ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1 cup dry red lentils, rinsed and picked through
  • 5 cups vegetable broth
  • ½ cup full fat coconut milk
  • juice of 1 lemon, about 3 to 4 tablespoons
  • salt & pepper, to taste
  • fresh thyme and tamari pumpkin seeds, for garnish (optional)
Steps
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