Pumpkin, Lentil & Broccoli Soup

Feeling a bit under the weather? Cheer up. No need to have another bowl of steaming hot broth that does little to sate the sickened soul’s appetite.
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.

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