Burmese Pumpkin and Lentil Soup

Ingredients

• 2 cups Pumpkin Puree
• 1 cup Red Lentils
• 6 cups Vegetable Broth
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 1 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Coriander Powder
• 1/2 can Coconut Milk
• 1 tablespoon Lime Juice
• 1/4 cup Cilantro

Instructions

1. 1Prepare your ingredients: finely chop the 1 medium onion, mince the 3 cloves of garlic, and mince the 1 tablespoon of ginger.
2. 2In a large heavy-bottomed pot, heat 1 tablespoon of oil (not listed, use a neutral oil like vegetable or canola) over medium heat, about 300°F (150°C). Add the chopped onion, minced garlic, and minced ginger. Cook, stirring occasionally, for 5-7 minutes, or until the onions are softened and translucent, and the garlic and ginger are fragrant.
3. 3Add the 1 teaspoon of Turmeric Powder, 1/2 teaspoon of Cumin Powder, and 1/2 teaspoon of Coriander Powder to the pot. Stir constantly for 1 minute until the spices are fragrant. Be careful not to burn them.
4. 4Pour in the 2 cups of Pumpkin Puree, 1 cup of Red Lentils, and 6 cups of Vegetable Broth. Stir everything together until well combined. Increase the heat to bring the mixture to a boil.
5. 5Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes. Stir occasionally to prevent sticking. The soup is ready when the red lentils have softened and broken down, and the soup has thickened.
6. 6Stir in the 1/2 can of Coconut Milk and the 1 tablespoon of Lime Juice. Continue to simmer gently, uncovered, for another 5 minutes, allowing the flavors to meld. Do not let it boil vigorously after adding the coconut milk.
7. 7Ladle the hot soup into bowls. Garnish generously with the 1/4 cup of fresh Cilantro before serving.

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