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Camille Styles

From Camille's Kitchen

Creamy Pumpkin Soup with Curry & Lentils

November 9th, 2016

This soup is as close to “fall in a bowl” as it gets. Full of curry spices, warming winter squash and a bright hint of citrus and fresh herbs at the end — there’s just nothing I’d rather curl up with on a chilly night in November. Oh, and did I mention that you can make the entire thing, start to finish, in 20 minutes and most of that time is spent doing nothing? So there’s that, too, thanks to the fact that I used Imagine’s Creamy Organic Pumpkin Soup as my starting point. Keep scrolling to see how it came together — and add it to your Pinterest board under “recipes you’ll be making all season long.”

*photos by molly winters

Creamy Pumpkin Soup with Curry & Lentils

Creamy Pumpkin Soup with Curry & Lentils

Serves 4

Ingredients

  • 1 cup lentils, rinsed and drained
  • 1 quart Imagine Organic Creamy Pumpkin Soup
  • 1 can light coconut milk
  • 2 tablespoons curry powder
  • 2 limes
  • for garnish: cilantro, mint, and more lime wedges

Instructions

  1. Add lentils to a pot, then cover with water and add a big pinch of salt. Bring to a boil, then reduce heat so that lentils are barely simmering. Cook for about 20 minutes, until lentils are tender, then drain.
  2. Rinse pot, then return to stove and pour in pumpkin soup and coconut milk (reserving a couple tablespoons of coconut milk for garnish.) Cook over low, stirring occasionally, until heated through. Add curry powder, juice from both limes and a pinch of salt if needed. Whisk to combine, then remove from heat.
  3. Ladle soup into bowls and top with a scoop of lentils, lots of fresh herbs, a drizzle of coconut milk, and a lime wedge. Eat!

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Share Your Thoughts

5 Comments under :: Creamy Pumpkin Soup with Curry & Lentils
  1. I love soups in the winter and this one looks amazing. Lentils are so good for you too – lots of fibre!

    Angela / Blush & Pearls

  2. Karen Ghazi says:

    It sounds yummy! I recommend using Chef Saad’s Curry+Plus.It’s a delicious blend of spices with extra turmeric.
    for added health benefits.

  3. KelseyD says:

    Finally made this–So easy and so delicious. My store didn’t have pumpkin soup so I bought butternut squash but all the ingredients still blended perfectly.

  4. I love curried gourds! They simply transform a cold day into a comfortable one. I will have to try this recipe out sometime. I have a similar recipe that involves butternut squash (http://www.charismashah.com/cache1/2016/4/15/meatless-monday-curried-squash-soup). Being indian myself, I would definitely recommend blending your own curry powder! Tastes fresher and just plain more wholesome. Also I recommend storing your curry powder in the freezer to extend its shelf life and prevent the spices from getting stale!

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