Curried Lentil Pumpkin Soup

When sweater weather calls, this soup answers - creamy, hearty, and full of flavor. The pumpkin brings sweetness, the lentils add body, and our Spicy Garlic Sauce ties it all together with a gentle heat and umami kick. Perfect for chilly nights, lazy weekends, or anytime you need a little warmth in a bowl.

Ingredients:

• 1 tablespoon olive oil

• 1 medium onion, diced (about 1 cup)

• 2 garlic cloves, minced (about 1 teaspoon)

• 1½ teaspoons curry powder

• 4 tablespoons Spicy Garlic Sauce

• 1½ teaspoons ground dried ginger

• ¼–½ teaspoon cayenne, to taste (optional)

• 4 cups (32 ounces) low-sodium vegetable broth (add more to thin if needed)

• 1 can coconut milk (optional)

• 1 cup uncooked lentils (any color), picked through and rinsed

• 1 (15-ounce) can 100% pure pumpkin purée

  
  

Method:

1. Heat a large pot over medium heat.

2. Add olive oil and heat until shimmering.

3. Add onion, garlic, curry powder, ginger, and cayenne (if using). Cook, stirring often, until onions are softened - about 5–7 minutes.

4. Add broth, lentils, and pumpkin purée. Stir to combine.

5. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20–25 minutes, until lentils are tender.

6. Stir in Spicy Garlic Sauce just before serving for full umami flavor.

7. Serve warm and garnish with your favorite herbs.

Tips:

1. For a smoother, creamy soup, blend with an immersion or regular blender.

2. Add more broth if you prefer a thinner consistency.

3. Add pine nuts for a nutty flavor.