As we have officially moved into the winter, our need for warming meals increases. Full of anti-inflammatories, you will love this easy soup!
You may have a ton of pumpkin left over from the fall and I have a great use for it in this amazing soup. To a crockpot on high add the following:
- One 14 oz. can of thai coconut milk
- One roma tomato diced (or subsitute canned)
- One pound pumpkin (or butternut squash--canned is okay)
- One cup of lentils or split peas
- Four cups of water
- 2 large vegetable stock cubes
- 2 tsp tumeric
- 1 tbsp cumin
In a skillet, heat 2 tablespoons of coconut or olive oil. To the oil add:
- 1 tsp mustard seeds until they stop popping, then add
- 1/2 tsp red pepper flakes
- 1 clove of minced garlic
- dash of salt
Add all of the skillet to the soup and stir in. To finish the soup add:
- 1 tbsp honey
- 2 tbsp lime juice
Let soup cook for 3-4 hours until lentils or peas are soft. Enjoy!