Last year I created it a Curried Pumpkin Peanut Soup recipe using roasted pumpkin. It was a big hit with people, but some told me that they just didn’t have time to chop and roast a pumpkin. I hear ya – sometimes there just aren’t enough hours in a day. I’ve reworked the recipe so that it uses canned pumpkin puree, rather than roasted pumpkin.Read More
Now that it’s the middle of October, we’re deep in the heart of pumpkin season! For a twist on traditional pumpkin, I used a kabocha squash in this dish. Kabocha is also known as Japanese pumpkin and is one of the more popular members of the squash family due to its strong yet sweet flavor and moist, fluffy texture. This soup is perfect for chilly fall evenings.Read More
I’ve never been too much of a soup person. I have friends who get really excited at the prospect of having soup for lunch, and I’ve never understood their enthusiasm. Maybe it’s because when I was growing up, soup meant opening a can of flavored water with bits of vegetables and beans floating around it in. It never tasted very good and it never filled me up.
All that has changed with this spicy lentil soup. It’s filling and extremely flavorful, and when I know that I have it waiting for me for lunch, I count down the minutes until it’s time to eat. Have I become a soup person after all?Read More