I'll tell you one thing, if there's one food I love the most in this world it's Pumpkin. I'll eat Pumpkin anything! It's so yummy and delicious, I have no idea why, but it's so good. That reminds me....
Recently, someone told me they don't like Pumpkin Spice Latte's from Starbucks because they feel like it's Starbucks way of branding fall with pumpkin.
Umm... what?
Yeah, you read that correctly. I don't know about you, but I'm pretty sure Pumpkins and Fall have always, I mean ALWAYS, went hand in hand. When's the last time you saw a pumpkin pie at Easter lunch?
Uh...
Going to have to say I sure haven't.
And what's up with the stores only selling Pumpkin Spice in the fall time? I realize that Pumpkin Spice is easily made with a few ingredients, but isn't easier for me to just buy Pumpkin Spice in 1 small canister to sprinkle on my hot coffee in the mornings?
YES!!!!!
Anyway, to get to the point of this post, I came across this delicious looking recipe on the Team BeachBody website today.
Total Time: 45 min.
Prep Time: 10 min.
Cooking Time: 35 min.
Yield: 6 servings
Prep Time: 10 min.
Cooking Time: 35 min.
Yield: 6 servings
Ingredients:
2 tsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 cups cubed pumpkin (or butternut squash)
1 cup dry red lentils
6 cups water
1 tsp. ground ginger
1 tsp. ground cumin
Cayenne pepper (to taste; optional)
Sea salt and ground black pepper (to taste; optional)
2 tsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 cups cubed pumpkin (or butternut squash)
1 cup dry red lentils
6 cups water
1 tsp. ground ginger
1 tsp. ground cumin
Cayenne pepper (to taste; optional)
Sea salt and ground black pepper (to taste; optional)
Preparation:
1. Heat oil in large saucepan over medium high heat
2. Add onion. Cook, stirring frequently, for 5 to 6 minutes, or until translucent.
3. Add garlic. Cook for 1 minute, or until tender.
4. Add pumpkin, lentils, and water. Bring to boil. Reduce heat. Gently boil, covered, for 20 to 25 minutes, or until pumpkin in soft. Remove from heat.
5. Place soup in a blender or food processor in small batches. Cover with lid and kitchen towel. Blend until smooth.
6. Return soup to saucepan over medium heat. Add ginger and cumin. Season with cayenne and pepper, if desired. Cook, stirring constantly, until soup is hot.
1. Heat oil in large saucepan over medium high heat
2. Add onion. Cook, stirring frequently, for 5 to 6 minutes, or until translucent.
3. Add garlic. Cook for 1 minute, or until tender.
4. Add pumpkin, lentils, and water. Bring to boil. Reduce heat. Gently boil, covered, for 20 to 25 minutes, or until pumpkin in soft. Remove from heat.
5. Place soup in a blender or food processor in small batches. Cover with lid and kitchen towel. Blend until smooth.
6. Return soup to saucepan over medium heat. Add ginger and cumin. Season with cayenne and pepper, if desired. Cook, stirring constantly, until soup is hot.
I CAN NOT WAIT to make this. I'll let you know how it is! YUM!!!
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