I just love pumpkin but I don’t really like buying them in a can, so I was really excited to see organic pie pumpkin at the local health food store.
I ended up purchasing more pumpkins that I needed for a pumpkin pie, so I decided to make soup perfect for the fall weather that is warming, comforting, filling, and delicious. I just love the combination of pumpkin chunks with wheat berries. My family and I really enjoyed this soup!
- 1 organic pie pumpkin (peeled and cut into cubes)
- 1 medium onion (chopped)
- 8 cloves of garlic (minced)
- 1.5 inches of ginger (finely minced)
- 2 medium-sized potatoes (cut into cubes)
- 1.5 cups of wheat berry (soaked over night)
- 1 cup of red lentils
- 9 cups of water
- 2 oz. of red curry paste or 3 t0 4 tablespoons of curry powder
- 1 tablespoon of garam masala
- 1 can of coconut milk
- 3 to 5 tablespoons of Mrs. Dash’s Salt-free Seasoning
- Liquid aminos for added taste (note if you don’t have this, you may add a little bit of sea salt)
- 1 tablespoon of olive oil
- Boil wheat berries for 20 minutes, drain, and set aside.
- While your wheat berries are boiling, prepare your veggies.
- Heat oil in a large soup pot.
- Add onions, garlic, ginger, curry, and garam masala.
- After the onions are a little transparent, add pumpkin, potatoes, wheat berries, red lentils, coconut milk, water and Mrs. Dash’s seasoning into the pot.
- Simmer for about 30 to 40 minutes.
- Add salt or liquid aminos a little bit at a time.
- Serve with delicious freshly baked bread. Note: the bread in the above picture may look a bit different from the one from my recent post because I used whole wheat flour mixed with bread flour.