Tag Archives: curry

Soup-er Supper

Day 14:

Over here at our house, we really look forward to the cooler months for one particular reason.  I would like to say that it is the feeling of being alive on a bitterly cold day or any number of fun things one can do during late Autumn and Winter in Cleveland, Ohio but neither fit the bill.  We love the cooler months because it is finally time to get the soup pot out each week to try new hearty combinations to fill our bellies and warm us all the way through.  Soup is a great main course paired with a crusty bread and a nice chunk of cheese, pile of vegetables, or salad.  It is filling and since most recipes we deal with do not use heavy cream they are a great way to get your veggies for dinner.

served with multigrain rolls and edamame

served with multigrain rolls and edamame

In the case of this recipe we used today, it does have heavy cream in it.  This is our exception because Chris’s cousin, Jen, made this soup for us one day while we were visiting and I couldn’t stop eating it!  I am sure it has nothing to do with the fact that there is heavy cream in it and it is terrible for you.

In the original recipe, Jen uses chicken base to give the soup a full flavor but I like to keep our meals vegetarian when I can so I skip this flavoring.  Usually this does not alter the flavoring much but the soup this evening was lacking something so I tweeked the seasonings to fill in the flavor where there would be chicken flavoring.  I think I did a pretty good job with a combination of salt, Pampered Chef Garlic Garlic (we had run out of real garlic or I would have used that), garlic powder, poultry seasoning, savory, and pepper.  All these together really rounded out the flavor of the soup and it was awesome.  Enjoy! -Sarah


Jen’s Pumpkin Soup

  • 4 Tbsp. butter
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 1 cup carrots, chopped
  • 2 Tbsp. flour
  • 1/4 tsp. ginger
  • 1/2 tsp. cinnamon
  • 1/8 tsp. cloves
  • 1/4 tsp. nutmeg
  • 1 Tbsp. curry powder
  • 1 can (29 oz.) pumpkin puree
  • 1 Tbsp. + 2 tsp. chicken base (did not use in our recipe**)
  • 4 cups water
  • 1 cup heavy cream

“Sarah’s seasoning mix”**

  • 1 tsp. salt
  • 1 Tbsp. dried garlic (or minced garlic)
  • 1 tsp. garlic powder
  • 1.5 tsp. poultry seasoning
  • 1 tsp. savory
  • pepper, to taste

Saute vegetables in melted butter until soft.  Cook flour for 1 minute.  Add all other ingredients except cream and bring to boil.  Reduce heat and simmer.  Add cream during simmer and stir occasionally.  Adjust seasonings to taste. (**this is where I added my seasoning mix).

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Pumpkin Lentil Curry “Stew”

Day 3:

This Pumpkin Project is a learning experience. Yesterday Sarah learned that our biscotti recipe was originally written in Russian. Yes there was a translation, but it had all the ingredients in grams. How does one find out how to convert grams to cups, or to Tablespoons and Teaspoons? Yes, we can Google it, but the conversions are a little off. So instead Sarah used Google to find a “Plan B” biscotti recipe. She found a winner as I thought it was delicious with my morning coffee.

I had a learning experience myself today. I learned that my original recipe called for the use of a pressure cooker. Well, we don’t have a pressure cooker and I wasn’t about to run out and buy one. So I also had to find a “Plan B” recipe. What can we learn from this? Always double-check the recipe to make sure it can be used. I think tomorrow I will check the remaining ones on the list just to be sure

We love Indian food in this house. Well, most of us do. Penny doesn’t seem to love anything anymore. Hopefully it’s just a phase. Curry sounded good, but this really turned out to be more of a stew. We might not be fully aware of what a curry is. We were expecting something different. We had it by itself, but it could really use either a side of naan, or to be served on a bed of rice, or both. I’ll be sure to use one of those options when we have it for leftovers.

Pumpkin Lentil Curry


  • 1 tablespoon
  • 2 cups chopped onion
  • 5 cups cubed peeled fresh pumpkin (about 1 3/4 pounds) *
  • 1 teaspoon ground ginger**
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
Any excuse to use the mortar and pestle

Any excuse to use the mortar and pestle

  • 3/4 teaspoon ground turmeric
  • 1/4 teaspoon ground red pepper
  • 3 garlic cloves, minced
  • 1 small jalapeño pepper, seeded and finely chopped
  • 4 cups vegetable broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup dried small red lentils***
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh cilantro
  • 6  lime wedges


Heat oil in a large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Stir in pumpkin and next 7 ingredients (through jalapeño); cook for 30 seconds, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pumpkin is just tender. Stir in lentils; cook 10 minutes or until lentils are tender.

Bubble Bubble

Bubble Bubble

Stir in salt and black pepper. Ladle stew into individual bowls; sprinkle with cilantro. Serve with lime wedges.

Serve it Up!

Serve it Up!

Judy Lockhart, Cooking Light

* Peeling the pumpkin was hard. Literally hard. The outer shell was the hardest one I have ever experienced and was thicker than a quarter. I microwaved it for a few minutes to soften it up.  (per Food Person) It worked slightly, but I still had to use a knife to peel it. (note to self: get knives sharpened.)

** I used fresh ginger and chopped it, chopped it, chopped it. (that’s a lot of chopping) It comes in spice jars too.

*** We didn’t have red lentils so I used plain lentils. Red would have given it a little more color.

It was good, not great. Sarah and I decided that it tasted “healthy.” Take that however you will.

Serving suggestion.

Serving suggestion.


Tomorrow we will be serving up Pumpkin Mojitos and the day after that will be Pumpkin-Cauliflower Dip.

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