Pumpkin Soup

Pumpkin Soup

Description

Pumpkin Soup can be made thick enough so it is more like a stew if preferred.

Ingredients

• 1 medium (3-4 pound) pumpkin, or 3 cups canned roasted pumpkin
• 2.5 cups plus 2 cups water
• 1 cup red lentils, rinsed and debris removed
• 10 (1 inch) pieces kombu
• 1/4 tsp asafetida
• 2 cups vegetable broth
• 1 tbsp freshly squeezed lemon juice
• 3 tsp ground cinnamon
• 1 tbsp extra-virgin coconut oil
• 2 garlic cloves, minced
• 2 sweet onions, diced
• 1 carrot, chopped
• 1 celery rib, diced
• 1/2 tsp Celtic sea salt
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 4 tsp low-sodium wheat-free tamari, or Bragg's or coconut liquid aminos
• 3 tbsp agave or coconut nectar
• 1 cup unsweetened almond milk

Procedure

1. For fresh pumpkins warm oven to 400 degree F.
2. Cover a rimmed baking sheet with parchment paper.
3. Quarter and seed the pumpkin, placing it on the baking sheet with the short side facing down.
4. For ~43 min roast the pumpkin, should be able to pierce the pumpkin easily.
5. Let pumpkin cool.
6. Remove pumpkin's skin and discard.
7. Together put 2.5 cups water, lentils, kombu and asafetida in a large pot, bring to boil.
8. Reduce heat to simmer for ~20 min, with lid.
9. Blend/process the roasted pumpkin, 1 cup broth, lemon juice, and cinnamon.
10. Include this puree/blended mixture into the pot with the lentils, stir together well.
11. In a separate pan, over medium heat include the coconut oil, garlic, onion, carrot, celery, sea salt, cumin, and cayenne, saute for ~8 min.
12. Include tamari or liquid aminos, agave or coconut nectar, saute for ~3 min.
13. Include all the cooked vegetables to the lentils, stirring well.
14. Include 2 cups water, hemp or almond milk, and 1 cup broth.
15. Heat through and serve.