When I made this, my
House smelled like the houses of
My Indian friends
Curried Pumpkin and Yellow Split Pea Soup
(serves 6, adapted from budget bytes)
Ingredients:
- 1 T olive oil
- 1 onion, cut up small
- 2 cloves garlic, minced or pressed (or from a jar, which is what I did)
- 1 T fresh ginger, minced or grated
- 1 T red curry powder
- 1 15 oz can pumpkin
- 1 c dried yellow split peas (or green, or lentils, or whatever you've got -- you could even use rice or pasta)
- 6 c veggie broth (I used Better Than Bouillon No Chicken)
Instructions:
- Heat the first 5 ingredients in a big soup pot and cook on medium/high for 3-5 mins, stirring.
- Add the pumpkin and the split peas, and kind of saute them for a minute or two, as long as nothing is burning.
- Add the broth and simmer, covered, for 20-45 mins (depending on your legume), stirring occasionally, until the peas are tender.
- Garnish with yogurt.
Enjoy,
Tofu
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