1-1/2 quarts chicken stock (pref. home made, no salt added) 2 cups pumpkin or squash, cubed in ½" cubes 1 cup leeks, both white and green parts, sliced thinly 2 cloves garlic, minced 1 cup red lentils (soaked in water for 1 hour) ½ cup diced celery 1 large tomato, peeled, seeded, diced
Instructions:
1 cup sliced fresh mushrooms (or used canned, drained) ½ cup dry white wine (Carmel Selected or other!) Simmer all ingredients in a large soup pot over low heat under vegetables are tender. Season to taste with: ¼ tsp. freshly ground pepper (white preferred, but black is OK) ¼ tsp. freshly grated nutmeg 1 teaspoon curry powder 2 tablespoons fresh lemon juice Serve in hollowed out miniature squash. Sprinkle with fresh chopped parsley.
