SOUP KITCHEN HAS POTATOES, CARROTS, APPLES AND PUMPKINS ENJOY DAN:

ROASTED POTATOES, CARROTS, APPLES, AND PUMPKIN SOUP WITH LENTILS  

                                                                                                    By CHEF DAN:

Serves 30-40

 

INGREDIENTS:

1/4-cup olive oil

20 potatoes, peeled and cubed

15 carrots, peeled and chopped

5 apples, peeled and cored and chipped

5 onions, chopped

10 pounds, pumpkin

3 cups lentils

3 tablespoons EACH cumin seeds, dried oregano, fennel seeds chili powder, and smoked paprika.

1/4-cup EACH curry powder

1/4- lemon juice

22 cup chicken broth

1 quart sour cream

Salt and black pepper taste.

 

DIRECTIONS:               (PRE-HEAT OVEN TO 425 THEN 350 DEGREES)

1.   Cut pumpkins into chunks and coat with oil and salt.

2.   Place on baking pan in a pre-heated 425 degree oven and roast for 35-40 minutes.

3.   Remove and let cool, scoop out the pulp and place in a stock-pot.

4.   Reduce heat to 350 degrees.

5.   Place potatoes, carrots, onion and apples in a large bowl.

6.   Add all spices, oil, coat the vegetables thoroughly.

7.   Place on 2 baking sheets and bake for 40-50 minutes, stirring occasionally.

8.   Place in a stock-pot.

9.   Add stock; bring to a boil over high-heat.

10.                Stir in the lentils, cover reduce heat to medium-low and simmer for up to 1 hour.

11.                With an immersion blender blend until smooth.

12.                Stir in lemon juice.

 

ENJOY DAN:                       BON-APPETITE!!