Monday, March 23, 2015

Pumpkin Soup

The story of pumpkin soup began years ago when Max was about two and we still lived in our old house.  After a day at the park, we'd go to Jean's Vegetarian, a restaurant nearby.  Max loved the pumpkin soup there.  It was rich, warm, sweet and spicy.  Jean's now has new owners and the food is not the same.  After many attempts, I think I have found a recipe, though not exactly the same, may satisfy Max's taste buds.  Oliver enjoyed two helpings at lunch today.

Also read Pumpkin Soup by Helen Cooper.

Pumpkin Soup

1 Tbsp butter
1 large onion
1 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/2 cup red lentils, rinsed
1 small butternut squash (or pumpkin) peeled and chopped into 1" chunks
1 cup water or broth
1 can coconut milk
1 bay leaf
11/2 Tbsp brown sugar
1/2 tsp salt

Melt butter in a large pot.  Add onions and sautée until soft on medium heat.  Add cumin, coriander and turmeric.  Cook for 1 minute until fragrant.  Add squash and lentils.  Stir in water, coconut milk and bay leaf.  Bring to boil then lower heat to simmer until squash is soft, about 20-30 minutes.  Add brown sugar and salt.  Blend until smooth.  Taste test.  Add hot sauce if desired.