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
Y’all know that I love to cook, but on busy weeknights I also really love to take shortcuts wherever I can as long as they don’t sacrifice the taste of the final dish. One of my favorite ways is to start with a high-quality organic boxed soup that I can dress them up with fresh herbs and a few flavorful additions to make it feel like a gourmet experience.
Have you ever tried peeling and cutting up a whole pumpkin for cooking? I love their flavor, but to break down an entire one yourself takes major feats of strength and a very sharp knife, and to be honest, it’s a process that I’d prefer to skip if at all possible.
Enter Imagine’s Organic Creamy Pumpkin Soup which could trick anyone into thinking I did all that hard work myself…
The addition of coconut milk gives it an added layer of richness and creaminess without any dairy — and perfectly jives with the Indian flavors of the curry powder.
The pumpkin soup on its own is one of my current favorite quick and easy lunches for chilly days. The natural sweetness of pumpkin is enhanced with carrots, ginger, spices and other vegetables to create such a comforting soup with vibrant color and rich texture.
Lately, I’ve been making big batches of cooked lentils on Sunday night that I can use to top salads and soups all week long for an added dose of plant-based protein and fiber. I love how they add texture to this soup and make it feel like a complete dinner.
I’d love to hear about your favorite fall and winter soups in the comments, and if you’re looking for a few more ideas, here are most popular lately:
- 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
- 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.
- 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.
- 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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