Monday, November 11, 2013

Curried Pumpkin Soup

This November marks my third attempt at NaNoWriMo (aka National Novel Writing Month). The goal is to write 50,000 words of nonfiction during the month of November. That averages out to 1,666 words a day. I am up to 34,000 words right now with 20 days to go so I'm in great shape. This is why I am able to blog. It's been quiet since November started around here and that's my reason! I did "win" in 2010 and got to about 20,000 words last year before I fizzled out. 

It's an interesting concept to write a novel alongside 200,000 strangers. Many of them become virtual friends when it's over (or real friends if you go to a city write-in event). I just hope and pray that when November ends and my novel is ready for my first revision the nightly dreams about my characters end. I thought pregnancy dreams were vivid and non-stop - they were nothing compared to this! I'm happy to share my writing with anyone who'd like to constructively criticize, so shoot me an email if you're interested :) 

This soup powered me through a solid two hours of writing, it's so simple but full of flavor with some delicious spice and heat. It's also light and healthy so I didn't feel so guilty dunking my cheesy cornbread into it (recipe will be up next!). An option to make this a velvety smooth soup is to puree it, but I liked the little bits of texture and color. I added to this as I went along so I encourage you to do the same, start cautiously with the spices and add more as you please. 

Curried Pumpkin Soup
Veggie by Season original

1 tbsp. olive oil
1 small yellow onion, minced
2 medium carrots, peeled and minced
3 garlic cloves, minced
4 c. vegetable stock
1 28 oz. can pumpkin puree
1/4 c. split red lentils
Kosher salt 
Black pepper
1-3 tsp. curry powder (I use the spicy kind of World Market)
1/2-1 tsp. pumpkin pie spice (I use Trader Joe's)
1/4 c. roasted pumpkin seeds toasted with a sprinkle of curry powder

Heat a dutch oven over medium heat. 
Add olive oil, onion, carrots and garlic. 
Season with kosher salt and black pepper, stir and cook for 5 minutes.
Add vegetable stock, pumpkin, lentils, 1 tsp. curry powder and 1/2 tsp. pie spice, stir and bring to a boil.
Reduce heat to low and simmer for 20 minutes, taste and add more curry, pie spice and salt/pepper as needed.
Ladle into a bowl and top with roasted pumpkin seeds.


Joanne said...

Wow that is such an amazing goal!! I am so into pumpkin soups these days. Love this curry version!!

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