|Another pumpkin recipe? Yes. Yes.|
It's that time of year for sniffling, sneezing, coughing, headaches, earaches, and all the other nasty congested horrors that happen when a cold interrupts sweater loving and knee high boot shopping. Usually tea and blankets and books help ease the painful sinus attacks. Or sleep for days and days.
For today's soup, I inserted my pumpkin adoration into the first step of getting on the mend. With hearty lentils, favorite herbs and spices, and broccoli yumminess, I managed to create a savory meal that fills the belly up for once.
However, the only probable cause is that I cannot smell anything.
Pumpkin Lentil & Broccoli Soup Ingredients and Preparation
1 cup water
1/4 cup vegetable stock
1/2 cup lentils
1 teaspoon garlic powder
1 teaspoon parsley flakes
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon curry powder
1/4 teaspoon black pepper
1 cup broccoli, frozen
1/2 cup pumpkin puree
Bring water, vegetable stock, lentils, and spices to a boil.
Lower heat and cover with a lid for 25 minutes.
Uncover and add broccoli.
|Stir in pumpkin as well. Cover again and let simmer for 8 minutes.|
|Poured into a bowl and topped with extra parsley.|
|Close up is a murky blend of satisfying flavor.|