1 T olive oil
1 cup finely chopped onion
1 clove garlic, minced
1 medium leek, white parts only, chopped
1 cup apple or pear, chopped
3 T agave nectar
3/4tsp ground cinnamon
1/2tsp ground ginger
1/4tsp ground nutmeg
1-32 oz container of vegetable broth
1-15 oz cans of pumpkin puree
1/2 cup coconut milk
1/2 cup almond milk (can use just 1 cup almond milk too)
pepper, to taste
dash of cayenne, to garnish
one of the following fresh herbs for garnish: basil, cilantro, dill or parsley
1. In stock pot, heat olive oil over med-high. Add onion and garlic cook till tender (3-4min).
2. Add leek, apples, agave & spices for approx 2min, stirring constantly until leek is softened.
3. Add vegetable broth, bring to a boil then allow to simmer for 15-20min (or until apples are very tender)
4. Stir in pumpkin puree. Put half the combo into a blender, add the coconut milk. transfer to another pot and then puree the other half of the mix and add the almond milk. Combine all together back into big pot and bring to desired temperature. Add pepper to taste, dash of cayenne and garnish with desired fresh herb.
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Super yummy. Mild but complex flavor. Where do you find red lentils? I can only find basic green lentils.
ReplyDeleteI just noticed this comment! Haha-hello 6 months later! I get Bob's Red Mill red lentils-I ordered a bunch on amazon so I am set for the year! good luck.
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