This recipe uses fresh pumpkin. Try adding lemon juice before serving to brighten the flavor without adding salt. Save the pumpkin seeds – they are yummy roasted!
1 small pumpkin* (approximately 2 pounds)
1 tablespoon canola or olive oil
1 large onion,* chopped
2 large carrots,* chopped
5 cloves garlic,* crushed
1 tablespoon curry powder
1-3 tablespoons water, as needed
1 cup dry red lentils*
1 (28-ounce) can diced tomatoes*
2 cups vegetable broth
Roast whole pumpkin at 350oF directly on oven rack for 25 to 30 minutes. Let cool before peeling, removing seeds, and chopping into small cubes.
Heat oil in a large pot over medium-high heat. Add onion, carrots, garlic and curry powder. Sauté until vegetables are soft, adding water one tablespoon at a time as needed to prevent sticking.
Add lentils, tomatoes, and broth. Bring to a boil, then simmer on medium-low for about 15 minutes.
Add pumpkin and simmer for another 15 minutes.