Healthy Fall Recipe for Body and Soul

Food As Your Medicine

I love fall and pumpkins. The orange color is cheerful and the laughter coming from the local school play ground puts a smile on my face each morning when I walk. I am not a good cook, but I wanted to share a recipe that is surprisingly easy. As the crisp autumn breeze rustles the leaves outside, I invite you to embrace the vibrant colors and earthy aromas that define this beautiful time of year. This nourishing Pumpkin and Lentil Soup with Spinach not only warms the soul but also nourishes your body with a hearty dose of vitamin B. Join me in crafting this delightful, nutrient-rich creation that celebrates the essence of autumn and brings comfort to your table with every spoonful.

Pumpkin and Lentil Soup with Spinach.

Ingredients:

• 2 cups pumpkin puree (you can use canned or homemade)
• 1 cup red lentils, rinsed and drained
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups fresh spinach, chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• Fresh parsley or cilantro for garnish
• Greek yogurt or sour cream for serving (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
2. Stir in the ground cumin, ground coriander, and smoked paprika. Cook for another minute to toast the spices.
3. Add the pumpkin puree, red lentils, and vegetable broth to the pot. Stir well and bring the mixture to a boil.
4. Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are tender and cooked through.
5. Using an immersion blender or a regular blender, carefully puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending and blend in batches if necessary.
6. Return the pureed soup to the pot and season with salt and pepper to taste. Stir in the lemon juice.
7. Just before serving, add the chopped spinach to the soup and stir until it wilts.
8. Ladle the soup into bowls and garnish with fresh parsley or cilantro.
9. If desired, serve with a dollop of Greek yogurt or sour cream for added creaminess and flavor.

This pumpkin and lentil soup is not only rich in vitamin B but also packed with fiber and essential nutrients. It’s a perfect comforting and nutritious meal for the fall season. Enjoy!

This blog post is the third in a series. To learn about Vitamin B, click here! If you enjoyed this post, please like and share with your friends!