The Soup Diva

Warm, comforting, and vegetarian/vegan! This was one of my infamous “Soup Diva pantry cleanout” meals.

• 1 large can pureed pumpkin (not pumpkin pie filling)
• 1 can coconut milk/cream or 1 cup plain yogurt or sour cream
• 1 small can tomato paste
• 12-15 Yukon gold or 6-8 small red potatoes, cut into bite-sized chunks
• 3 cups water
• 1 cup dried red lentils
• 1/2 cup diced onion (1 small)
• 1/4 cup brown sugar
• 2 tsp minced garlic (4 cloves)
• 1 tbsp curry powder or garam masala
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1/2 tsp ground coriander
• salt and black pepper to taste
• cooked basmati or jasmine rice for serving

In large pot or Dutch oven, combine all ingredients except milk/yogurt/cream and heat on medium-high until bubbling. Stir well, cover, and place in 350⁰ oven until potatoes are fork-tender (30-45 minutes). Stir in milk/yogurt/cream and serve over rice. For added texture, add chopped cashews or water chestnuts; for an extra pop of freshness, add a squirt of lemon or lime.