Pumpkin Soup   can be made thick enough so it is more like a stew if preferred.
- 1 medium (3-4 pound) pumpkin, or 3 cups canned roasted pumpkin
- 2.5 cups plus 2 cups water
- 1 cup red lentils, rinsed and debris removed
- 10 (1 inch) pieces kombu
- 1/4 tsp asafetida
- 2 cups vegetable broth
- 1 tbsp freshly squeezed lemon juice
- 3 tsp ground cinnamon
- 1 tbsp extra-virgin coconut oil
- 2 garlic cloves, minced
- 2 sweet onions, diced
- 1 carrot, chopped
- 1 celery rib, diced
- 1/2 tsp Celtic sea salt
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 4 tsp low-sodium wheat-free tamari, or Bragg's or coconut liquid aminos
- 3 tbsp agave or coconut nectar
- 1 cup unsweetened almond milk
- For fresh pumpkins warm oven to 400 degree F.
- Cover a rimmed baking sheet with parchment paper.
- Quarter and seed the pumpkin, placing it on the baking sheet with the short side facing down.
- For ~43 min roast the pumpkin, should be able to pierce the pumpkin easily.
- Let pumpkin cool.
- Remove pumpkin's skin and discard.
- Together put 2.5 cups water, lentils, kombu and asafetida in a large pot, bring to boil.
- Reduce heat to simmer for ~20 min, with lid.
- Blend/process the roasted pumpkin, 1 cup broth, lemon juice, and cinnamon.
- Include this puree/blended mixture into the pot with the lentils, stir together well.
- In a separate pan, over medium heat include the coconut oil, garlic, onion, carrot, celery, sea salt, cumin, and cayenne, saute for ~8 min.
- Include tamari or liquid aminos, agave or coconut nectar, saute for ~3 min.
- Include all the cooked vegetables to the lentils, stirring well.
- Include 2 cups water, hemp or almond milk, and 1 cup broth.
- Heat through and serve.
- ↑ Keough, Kelly (2011). The 100 Best Gluten-Free Recipes for your Vegan Kitchen. Ulysses Press. pp. 93. ISBN 978-1-56975-872-4.
- ↑ Hagman, Bette (1990). The Gluten-Free Gourmet Living Well Without Wheat. Henry Holt and Company, Inc.. pp. 137. ISBN 0-8050-1210-9.