While we haven’t experienced anything like our usual winter here in Michigan {and I am not complaining…the sunshine makes this gal one happy mama!}, if it’s not flip-flop weather…it’s soup season! Regardless of what the temperature gauge says.
Soup is cheap, easy and oh so tasty!
So I have three of our favorites thick, creamy soup recipes right here for you…Pumpkin, Split Pea and Lentil
Not together. In the same soup. Blech!
But a feature all on their own. And those are just their boring pantry names…wait until you get a load of their stage names, Va va voom, baby!
Okay, so maybe I’m feeling a little dramatic. I did part my hair on the other side of my head today. Living on the wild side.
I digress.
This first soup is knock-your-socks off delicious! And if you know anything about me, you know I love cooking with Indian spices…cumin, coriander, garam masala, turmeric {sigh}…and this soup is loaded with a lot of them: Indian Roasted Pumpkin Soup. I’ve featured it here before – using Butternut Squash instead of pumpkin (the way I prefer it) – but it’s worth repeating.
Behind it, in the photo, is the Hearty Split Pea Soup with Sage. Not something I personally enjoy with a passion, but my hubby loves this stuff, so being the sacrificial domestic goddess that I am {ahem}, I bit the bullet and whipped some up.
And then last, but not least, is my new favorite – inspired by the little baggie of organic red lentils a sweet friend stuck in my hand at church on Sunday – Coconut Curried Red Lentil Soup.
It looks more like a stew in the photo below {which is not, by any means, a bad thing} because it had been “stewing” in my fridge for 2 days, and was cold when I photographed it midday {got to work with the light when it’s available, eh?}.
And let me just tell you, the swollen golden raisins in this soup are like little bursts of heaven in your mouth! Enough said.
Despite the required dessert of Beano {be kind to your loved ones}, this stuff is palate-smashingly good! Especially when served in homemade sourdough bread bowls crafted by the strong hands of a hot cop. Woah mama. He’s available for a bowl crafting and bun pinching tutorial for three easy payments of $29.99.
I’ll ask him to hack my blog again soon and share some homemade bread tips with ya’ll, how’s that sound?
Okay…ready for recipe madness? Here we go!
Indian Roasted Pumpkin Soup:
Ingredients:
- 2 cups of chopped Pumpkin
- 1 onion, chopped
- 2 carrots, chopped
- 1 large granny smith apple {or 2 small}, chopped
- 4 cloves of garlic
- 2 tablespoons of olive oil
- 1/2 tsp. of ground coriander
- 1/2 tsp. of ground cumin
- 1/2 tsp. of turmeric
- 2 cups of chicken {or vegetable} broth
- 1/2 cup of coconut milk
- Salt and pepper to taste
* Preheat oven to 425*. In a large bowl, combine pumpkin, onions, carrots, apple, garlic, olive oil, coriander, cumin and turmeric, tossing to coat.
* Spread out in single layer on a jelly-roll pan. Roast 30 minutes or until tender.
* Transfer mixture to blender {in batches if necessary} or use an immersion blender, and blend until smooth. Transfer to a heavy pot and add broth and coconut milk. Stir in 1/4 teaspoon of salt and 1/4 teaspoon of pepper, or to taste.
* I almost always double this recipe and freeze a portion for a quick meal!
Recipe from the fabulous Dr. Oz
Hearty Split Pea Soup with Sage {in the Crockpot}:
Ingredients:
- 16 ounces dried split peas
- 2 cups cooked lean ham, diced
- 1 cup carrots, diced
- 4-5 slices of bacon
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups of chicken broth
- 3 cups of boiling water
- 1/2 cup of warm milk
- 6-8 fresh sage leaves, chopped
* Cook the bacon and put aside to drain on paper towel, then brown the onions in the bacon fat.
* In a slow cooker, layer the first 11 ingredients in order listed (everything but the milk, do not stir). Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk. Discard bay leaves before serving. Sprinkle with sage and serve.
Recipe adapted from this one
Coconut Curried Red Lentil Soup:
- 2 cups of red lentils
- 7 cups water
- 2 medium carrots, diced
- 2 tablespoons of fresh peeled and minced ginger
- 2 tablespoons of curry powder
- 2 tablespoons of butter
- 8 green onions, thinly sliced {I used yellow onions because that’s all I had}
- 1/2 cup of golden raisins
- 1/3 cup of tomato paste
- 1 14-ounce can of coconut milk
- 2 teaspoons of salt
- one small handful cilantro, chopped {optional}
* Give the lentils a good rinse – until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the lentils are soft.
* Place the butter in a pan over medium heat, add the onions, the remaining ginger, and raisins. Sauté for two minutes stirring constantly, then add the tomato paste and sauté for another minute or two more.
* Add the curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency.
* This, as with most soups, freezes well…so make a double batch. You’re welcome!
Recipe adapted from this one
Break out your soup pot, baby…’tis the season!
Ps. because us gals are a thrifty bunch, we can’t possibly let those pumpkin/squash seeds go to waste, can we now? Toss them with some olive oil and maple syrup and roast those suckers…voila!…crunchy, sweet magic! You’ll find the recipe for maple roasted pumpkin seeds right here.
{over and out}
