Fall into Curry Soup

When I am planning my meals, I always try to buy local produce #1 to support local farmers and #2 to manage what goes into my body by choosing organic, locally sourced ingredients. Berlin Organics is the closest option for me.


I have been determined to make this soup for some time now, but “curry” had always intimidated me. I am not big on spicy foods, but I wanted to expand my palette. I tried making this recipe a few times before getting it right. The first time I made it the spices were WAY too intense; I could hardly eat it. The second time was better, but still rather spicy for my taste.

Try this souptacular recipe out and let me know what you think!


1 15oz Libby’s Pumpkin (NOT Pumpkin Pie Filling)
1 Butternut Squash
1 carton So Delicious Coconut Milk
3/4 cup Cooked lentils
2 Tbsp Coconut oil
1 Tsp Minced Garlic
1/2 Tbsp Tumeric & Ginger
1/4 Cayenne Pepper (Note: I used too much in the picture. Beware of what not to do)
1 Tsp Cinnamon
1 Tsp Season Salt

Preheat oven to 425 degrees (F).

Slice Butternut Squash in half and poke holes in the face of it with a fork.
Rub with olive oil and season with cinnamon, salt, and pepper.
Wrap pan in foil and place squash face up.

Cook for 40min or under tender.

Cook lentils in a pan while squash is cooking. (Follow directions on bag). Let sit.

Once the squash is done, peel away the skin and cut into small cubes. Allow cubes to cool. Place squash into a ninja blender or food processor to puree.

Pour squash into a large pot. Add coconut oil, minced garlic and stir for a few minutes. Add canned pumpkin, coconut milk, cooked lentils, and spices.

Cook on medium heat for 15min. Top with pumpkin seeds and micro greens. Soup is served!


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