Harvest Pumpkin Soup

Thanks to Empire Kosher Poultry for this great Thanksgiving recipe!

Recipe serves 8

Ingredients:

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.