Red Lentil and Pumpkin Soup
I’m always searching for exciting ways to use pumpkins in my recipes. I’m also a fan of soups, and I enjoy soup preparations that pack a lot of flavors and warm satisfaction into a bowl when the weather bites with the chill of autumn.
The Hokkaido pumpkin I use in this recipe is a small, broad, round pumpkin that is usually a bright red-orange. The flesh of the pumpkin is yellow-orange and has a distinctive nutty flavor. The skin is edible, just like that of butternut squash. Substitute other varieties in equal amounts but try to stick to an Asian variety
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