- 1 c mashed pumpkin, chunky
- 1 can lentil soup
- 2 c cherry tomatoes
- 3-4 L kale leaves or 1/2 c blanched/squeezed
- 1.5 c vegetable broth
- 4 tsp olive oil
- 1 tsp coconut oil
- 2-3 cloves garlic
- 1/2 M onion, diced
- 1 S-M jalapeno, diced (with seeds)
- 1/2 tsp turmeric
- 1/8 tsp cinnamon
- 2 tsp rock salt
- 1/2 tsp black pepper
- A stew is an entirely different animal than a soup. Well, not entirely. It’s just much more about the solids than the liquid.
- I also made pumpkin oatmeal, which is a good step above soup.
- Be gentle; this is my first pumpkin.
Preheat oven to 425. Start your garlic and onions on ML in the coconut and 3 tbsp olive oil. While they become friends go ahead and blanch your kale and ready those cherry tomatoes (I wasn’t planning on using them but by Thor’s Hammer I was not about to let them get a day wrinklier on the counter). Toss cherry tomatoes with 1 tsp olive oil and place in a baking pan. Sprinkle with sea salt and put in the oven for 20m, or until their skins begin to split.
While those roast, go back to the pan and turn heat to M. When hot, add spices and jalapeno and stir for no longer than 1 minute. Add pumpkin; mix. Add lentil soup and kale, mix gently until hot. When done add the tomatoes to the pot and serve. I did a pretty good job covering up that inside-of-an-aluminum-can taste that no soup on a grocery store shelf can hide… even with a little processed food in its foundation, this stew gets 5 spoons! The chunky pumpkin is an excellent stand-in for the potatoes usually found in this recipe and the cherry tomatoes provide an unexpectedly flavorful bite. Make sure, however, to look for a low-sodium can of soup to offset that sea salt.
There is still 1/2 c puree in the fridge, and a quart of cubes in the freezer… something else will have to be made. I will continue to sally forth, roughly handling gourds wherever I go.