Curry Pumpkin Chowder // via Nosh and Nourish
1 tablespoonCoconut Oil
2large carrots (peeled and thinly sliced)
1⁄2an Apple (diced)
1yellow bell pepper (diced)
1 tablespoonMinced Garlic
1 tablespoondried onions
1 tablespoonMontreal Chicken Seasoning
32 ouncesvegetable broth (or sub chicken broth, but then it won't be vegetarian)
2 cupsCoconut Water
2 cupsSilk Almond/Coconut Blend (or sub canned coconut milk)
15 ouncesorganic pumpkin puree (one can)
2 cupsCascadian Farm Winter Squash Puree (or sub 2 cups cubed butternut squash)
1 teaspoonCurry Powder
1 tablespoonDark Amber Maple Syrup
2 cupsrice & lentil mix (dry)
- In a large stockpot over medium high heat, melt coconut oil. Then add carrots, apple, bell pepper, garlic, Montreal chicken seasoning, and dried onions. Saute for approximately 5 minutes, until carrots are slightly softened.
- Then add in all other ingredients.
- Simmer for 30 - 40 minutes until rice and lentils are fully cooked.
Yields 6 Servings