September Nutrition Tip of Week 2: Eat Fall Superfoods

Fall is a great time to change up your nutrition repertoire for the new season. Take advantage of fall’s superb array of superfoods: pumpkin, root vegetables, Brussels sprouts, kale, chestnuts and pomegranates. So eat up and enjoy this season’s bounty in good health!

Curried Pumpkin Lentil Soup with Kale

Makes 7-8 cups

• 3 cloves garlic, minced
• 1 Tablespoon olive oil
• 2 cups pumpkin puree- fresh or canned
• 6 cups vegetable stock or water+veg bouillon
• 2 cups water
• 1/2 cup canned crushed tomato
• 1 cup dried lentils (soak 1 hour beforehand)
• 1 Tablespoon lemon juice
• 1 Teaspoons curry paste
• 2 teaspoons curry powder
• 1 teaspoon cumin
• 2 teaspoons salt, or to taste
• 3 cups chopped kale

1. Heat a large pot over a medium flame and add the olive oil and minced garlic. Sauté a couple minutes until it is lightly browned. Add the pumpkin puree, vegetable stock, water, crushed tomato, lentils, lemon juice, and spices.

2. Reduce heat to medium-low and allow to simmer 30-45 minutes, stirring occasionally. You may need to add a bit extra water if it looks like it is getting very thick (like applesauce or denser) or starts to burn. Once the lentils are cooked, add the kale and cook an additional 5-7 minutes.