Curried Pumpkin and Lentil Soup

This rich, smooth Curried Pumpkin and Lentil Soup is filled with a homemade spice blend on top of curry powder, featuring a selection of Selefina Spices. Make this spicy or mild - the flavour is amazing either way!

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I love that no matter how crazy life gets, my mom and I can always count on soup to get through it. We do this in different ways - I channel the energy fueled by emotions or stress or what have you into creating a pot full of comforting and ever changing flavour. My mom takes comfort in the care and love I put into the food and the nourishment of the meal bolsters her. 

We've recently had to clear space in our pantry, fridge and freezer to fit in items my grandmother had - the experience was a mixture of laughter, tears, frustration and "what the heck is this?" moments. At the end of it, I had pulled out the fixings for soup that was spicy, smooth and packed full of nutrition. Letting everything simmer away perfumed the house in the best way possible, and the sense of joy that came from my mom seeing lunch was made was immeasurable. She laughed that I had made her "danger soup" given my coconut allergy - which is what I'm going to wind up calling all coconut based soups and stews from now on!

Curried Pumpkin and Lentil Soup

Serves 8

1 tbsp coconut oil

1 large onion, diced
3 garlic cloves, minced
2 tsp fresh-grated ginger
1/2 tbsp curry powder
1/4 tsp cayenne - optional if you like spice
1 tsp cumin
1/2 tsp ground coriander
1/4 tsp cinnamon
1/4 tsp black pepper  

1 tsp kosher salt, plus more to taste

1 (15 oz) can pumpkin puree
5 cups low-sodium vegetable broth
1 (15 oz) can coconut milk
2 cups red lentils 
salt to taste

1. In a large pot (I used a Staub Dutch oven), melt the coconut oil over medium heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add garlic, ginger and all the dry spices, stirring well to coat all the onions with the spice mix and cooking until fragrant.
4. Add the pumpkin and stir through, then add the broth and coconut milk.
5. Bring to a brisk simmer, stirring to bring up all the spices from the bottom of the pot.
6. Add the lentils and simmer, stirring occasionally, for 30-40 minutes or until lentils are very soft.
7. Remove from heat and puree with an immersion blender (or carefully in batches in a regular blender).