You know I spent a while playing with the name of this soup. Jamaican Lentil Pumpkin soup, Lentil Jamaican Pumpkin soup, Soup Jamaican Lentil Pumpkin and nothing really worked. Maybe listing ingredients sequentially by how much of each appeared in the soup? Scrapped that, as I was unable to adequately determine how much Jamaican it contained.
I found this on yummly basically by typing in the ingredients in my fridge that looked like they were about to become sentient. I’d made Dal Baht a few days prior and had a lot of left over items which, ding ding ding, these recipes share. This is a great simple seasonal soup which only takes about an hour to make. It’s great for awkward dinner parties, moon landings, and archeological digs.
1 minced onion
2 garlic cloves chopped
1 piece gingerroot (2 inches, grated)
2 TBSP vegetable oil
2 TBSP ground coriander
1 1/2 tsps ground cumin
1 13oz can coconut milk
1 liter chicken stock
1/2 cup dry red lentils
1 sweet potato cubed
1 15oz can pumpkin puree
2 TBSP curry paste
black pepper to taste so add a lot really
Garlic and ginger love each other so once you’ve crushed and chopped them sufficiently drop them into a bowl together and really make the magic happen. Squish them together like two star-crossed lovers until you have a perfect mixture of the two which are both alike in wealth and dignity.
In a grandiose gesture of good faith pull out a large cauldron, toss in your vegetable oil and onions. Stir them around for a spell until they become translucent like the skin of a Verona debutant. Add in the lovers (garlic and ginger) being careful to continue stirring as to not allow their hot fiery love to consume them.Ask the poor reluctant apothecary for his wares. “I pay thy poverty and not thy will,” you scream at him as he hands you the coriander and cumin. Mix them into your pot and cook for another minute until you start to smell the spices on the cool night air.
Add everything else except the red curry paste. You are putting a whole mess of liquid in here so don’t be alarmed. Bring it to a boil and then reduce the heat to a medium simmer for about 35-40 minutes.
Add in your final ingredient, the curry paste and stir vigorously. If you’re not careful everyone will eat the soup without you. You’ll be left holding an empty bowl saying, “drunk all, and left no friendly drop to help me after?”
Anyway if everything doesn’t go your way don’t kill yourself over it