Pumpkin, Wheat Berry, and Lentil Curry Soup

I used a little bit of chopped parsley for garnish.

I just love pumpkin but I don’t really like buying them in a can, so I was really excited to see organic pie pumpkin at the local health food store.

I ended up purchasing more pumpkins that I needed for a pumpkin pie, so I decided to make soup perfect for the fall weather that is warming, comforting, filling, and delicious.  I just love the combination of pumpkin chunks with wheat berries.  My family and I really enjoyed this soup!

Ingredients:

• 1 organic pie pumpkin (peeled and cut into cubes)
• 1 medium onion (chopped)
• 8 cloves of garlic (minced)
• 1.5 inches of ginger (finely minced)
• 2 medium-sized potatoes (cut into cubes)
• 1.5 cups of wheat berry (soaked over night)
• 1 cup of red lentils
• 9 cups of water
• 2 oz. of red curry paste or 3 t0 4 tablespoons of curry powder
• 1 tablespoon of garam masala
• 1 can of coconut milk
• 3 to 5 tablespoons of Mrs. Dash’s Salt-free Seasoning
• Liquid aminos for added taste (note if you don’t have this, you may add a little bit of sea salt)
• 1 tablespoon of olive oil

Directions:

1. Boil wheat berries for 20 minutes, drain, and set aside.
2. While your wheat berries are boiling, prepare your veggies.
3. Heat oil in a large soup pot.
4. Add onions, garlic, ginger, curry, and garam masala.
5. After the onions are a little transparent, add pumpkin, potatoes, wheat berries, red lentils, coconut milk, water and Mrs. Dash’s seasoning into the pot.
6. Simmer for about 30 to 40 minutes.
7. Add salt or liquid aminos a little bit at a time.
8. Serve with delicious freshly baked bread.  Note: the bread in the above picture may look a bit different from the one from my recent post because I used whole wheat flour mixed with bread flour.
9. Enjoy!